Vegan Panna Cotta with Roasted Rhubarb


Vegan Panna Cotta with Roasted Rhubarb | MiNDFOOD

Vegan Panna Cotta with Roasted Rhubarb. Vegan and gluten-free coconut panna cotta made with coconut macadamia milk, agar agar and lightly sweetened and topped with delicious roasted rhubarb. 

Serves 4

1 cup Coconut Macadamia Milk

ó vanilla bean pod, seeds scraped

2 tbsp agar-agar flakes

1 cup coconut yoghurt

2 tbsp maple syrup

Coconut oil, to grease

Roasted Rhubarb

5-6 rhubarb stalks, trimmed, cut into 4cm lengths

2 tbsp unrefined sugar

Zest and juice of 1 orange

Bring milk and vanilla to a simmer in a saucepan (take care not to heat too fast or milk can separate). Sprinkle over agar-agar and use a whisk to combine. Stir over a low heat for 5 minutes, or until flakes have dissolved.

In a bowl, combine coconut yoghurt and maple syrup. Pour over hot milk mixture and whisk well to combine.

Lightly grease 4 x 120ml ramekins or glasses with coconut oil. Pour panna cotta mixture evenly into ramekins. Place in fridge for at least 3 hours.

To make roasted rhubarb, preheat oven to 200°C. Lay rhubarb in the base of a baking dish. Sprinkle with sugar and zest. Drizzle over juice. Roast for 20 minutes. Cool.

Remove panna cotta from fridge. Run a knife around edges to loosen. Invert a panna cotta onto a plate and, holding firmly, shake until panna cotta slips out.

Repeat with remaining panna cottas. Serve with rhubarb.


Share on facebook
Share on twitter
Share on pinterest


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe.