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.
