Vegan Panna Cotta with Strawberry Rhubarb
A plant-based version of the Italian custard-like dessert topped with a tart strawberry and rhubarb sauce.
- Serves: 4 persons
- ¼cup unsweetened soy milk
- 2tablespoons agar-agar flakes
- 1(14 ounce) can full-fat coconut milk
- 1teaspoon cane sugar
- 1(7 inch) vanilla bean
- ¾cup chopped strawberries
- 1teaspoon coconut oil
- ⅓cup diced rhubarb
- 2tablespoons freshly squeezed orange juice
- 2tablespoons lemon juice
- 1teaspoon agave syrup
- 2teaspoons lemon zest
Step 1Whisk soy milk with agar-agar. Set aside.
Step 2Whisk the can of coconut milk and pour into a saucepan. Add cane sugar. Cut the vanilla bean in half lengthwise. With the back of the knife, scrape out the pulp and add it to the coconut milk. Add the bean casings to the saucepan. Whisk in the agar-agar milk. Heat on medium heat until tiny bubbles form around the edges, stirring often. Reduce heat to medium-low, simmering until thickened, about 10 minutes. Remove from heat. Remove and discard the vanilla bean casings.
Step 3Purée the strawberries. Pour half the purée into the coconut milk. Mix well. Allow the mixture to cool slightly, about 10 minutes. Grease four 6-ounce ramekins. Evenly distribute the coconut milk mixture into the ramekins. Tap to remove any air bubbles. Cover and refrigerate until firm, about 5 hours. .
Step 4Meanwhile, cook the sauce by simmering the remaining puréed strawberries, diced rhubarb, orange juice, lemon juice, and agave syrup until the rhubarb is soft. Mash with a fork to create a chunky sauce. Simmer until thickened, about 10 minutes. Set aside to cool.
Step 5When the coconut ‘panna cotta' are firm, flip onto a plate (loosen with a knife around the edges if necessary). Top with cooled rhubarb sauce and lemon zest.