Vegan Panna Cotta With Strawberry Rhubarb Recipes
VEGAN PANNA COTTA WITH STRAWBERRY RHUBARB
A plant-based version of the Italian custard-like dessert topped with a tart strawberry and rhubarb sauce.
Provided by Buckwheat Queen
Categories Everyday Cooking Vegan Desserts
Time 5h55m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk soy milk with agar-agar. Set aside.
- Whisk 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.
- Purée 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. .
- Meanwhile, 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.
- When 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.
Nutrition Facts : Calories 264.3 calories, Carbohydrate 17.2 g, Fat 22.4 g, Fiber 2.3 g, Protein 3 g, SaturatedFat 19.6 g, Sodium 22.9 mg, Sugar 10.9 g
RHUBARB PANACOTTA
Pudding
Provided by bluebottlefarm
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Simmer rhubarb and castor sugar in 125ml cold water. Cook until soft.
- Drain rhubarb and collect 400ml of the juice.
- Keep 300ml of the rhubarb for the bottom of each glass.
- Soak 2 gelatine leaves & heat 4tbsp of the saved juice. Add gelatine to the warmed juice to dissolve & add remaining juice.
- Take 2tbsp of this juice and add to rhubarb in the glasses. place glasses into fridge for 1hr
- For panacotta now put cream in pan, warm and then stir in the chocolate.
- Soak 1.5 gelatine leaves and add. Dissolve and allow to cool, before adding over the rhubarb in glasses.
- When cool enough add the jelly onto top of the glass
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- Slice 1 cup of rhubarb about ½ an inch thick, then slice 1 cup of strawberries also about ½ an inch thick.
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- In a sauce pan, add all the ingredients for the panna cotta and whisk till the agar agar is dissolved. On medium heat, bring to a boil for 4 times, while whisking continuously. This means, every time the liquid boils, take it away from the heat, then when it stops boiling put it back on, until it boils again. Repeat this 4 times. This is necessary to activate the agar agar.
- Pour the hot liquid into silicone molds, in small jars, or in small glasses, and let set in the refrigerator for at least 2 hours.
- Serve the panna cotta:- If you made it in silicon molds, then first go around the edge of the panna cotta with a small knife, then gently take it out of the mold, one by one, and flip it upside down on a plate. Cover with your favourite topping.- If you made it in jars or glasses, go ahead and pour your topping on top of the panna cotta directly in the jar or glass.- We like to serve panna cotta with a bright red topping of strawberry syrup or raspberry syrup and some fresh berries on the side.
- In a sauce pan, add your fruit of choice and the sugar. Let simmer for about 5 minutes, adding a dash of water or lemon juice if necessary. When the fruit is soft, blend it, then let cool down and pour it over the panna cotta.You can leave some of the fresh fruit aside to garnish the plates.
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- Pre soaking the cashews overnight will help soften them, but if you have a high speed blender and don't have the time or inclination to pre-soak them then you can blend them as is with the water. Blend for 3 minutes or until completely broken down and you have a smooth creamy milk.
- Melt the cocoa butter. The microwave is great for this. Microwave it in 30 second bursts, stirring each time, until melted. Otherwise you can melt the cocoa butter using the double boiler method. Once melted turn the blender on, and once the liquid has settled a bit use the spout at the top to slowly pour in the cocoa butter. Replace the spout and blend for 2 minutes.
- Add the strawberries and sugar and blend until completely smooth. Pour the mixture into a small saucepan and add the agar agar powder and whisk to combine. Leave for 10 to 15 minutes.
- Place the saucepan over a medium low heat and bring to a simmer. Reduce the heat to its lowest setting and simmer for 5 minutes, whisking every now and then.
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