almond milk panna cotta with poached rhubarb

http://calgaryavansino.com/recipes/almond-milk-panna-cotta-poached-rhubarb/

  • Serves

    makes 4 servings

  • Preparation Time

    10 minutes + 2 hours setting time

  • Cooking Time

    30 minutes

Ingredients

    For the panna cotta:

    • 1 tbsp agar agar flakes
    • 250ml almond milk
    • Seeds from 1 vanilla pod
    • 2 tbsp maple syrup
    • 250g mascarpone

    For the poached rhubarb:

    • 350g or 6-8 sticks of rhubarb, trimmed and cut into 3cm pieces
    • Juice of 1 orange
    • 2 tbsp maple syrup

      For the panna cotta:

      • 1 tbsp agar agar flakes
      • 1 cup almond milk
      • Seeds from 1 vanilla pod
      • 2 tbsp maple syrup
      • 1 cup mascarpone

      For the poached rhubarb:

      • 3 cups or 6-8 sticks of rhubarb, trimmed and cut into 3cm pieces
      • Juice of 1 orange
      • 2 tbsp maple syrup
      Share This!
      Print This!

      This gorgeous almond milk panna cotta with poached rhubarb dessert is an absolute winner at dinner parties. It can be paired with other fruits if you’re not able to get hold of rhubarb. The agar agar flakes are a great vegetarian substitute to gelatine, and are made from sea vegetables!

      To make the almond milk panna cotta:

      Place the almond milk and seeds from the vanilla pod in a small pan and sprinkle the agar agar flakes over the surface of the milk. Bring to the boil over a medium heat without stirring. Once boiling, whisk, reduce heat to a simmer and cook for a further 5 minutes, whisking occasionally to dissolve the flakes thoroughly.

      Remove from the heat and pour the almond and agar agar mixture back into a cup/measuring jug and, if necessary, top up sufficiently to return the volume to 250ml. Return to the pan and place over a low heat, stir in the mascarpone and maple syrup. Whisk to incorporate the mascarpone into the almond mixture so that the mixture is smooth. Taste and add a touch more maple syrup should you require it.

      Remove from the heat and divide between 4 ramekins or dariole moulds. Leave in a cool place to set (about 2 hours).

      To make the poached rhubarb:

      Place the rhubarb in a mixing bowl, and combine with the juice of 1 orange and 2 tablespoons of maple syrup.

      Lay on a baking tray covered with parchment paper, pouring any juice over the top of the rhubarb, and roast at 120C/250F for 20-25 minutes or until the rhubarb is cooked through but not turning to mush. Remove from the oven and allow to cool.

      Upturn your panna cotta and remove from the moulds. It often helps to place the mould briefly in a bowl of warm water to help release the panna cotta. They should wobble like jelly on the plate. Add your poached rhubarb to the side and they’re ready to serve.