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Vegan Panna Cottas with Roasted Rhubarb

Vegan Panna Cottas with Roasted Rhubarb

Vegan Panna Cottas with 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.

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