Vegan Panna Cotta
- Rhubarb Compote:
- 1 tsp agar agar powder
- 3/4 cup soy, rice or coconut beverage (plain or vanilla flavored)
- 1 can (400mL) coconut milk
- 3 tbsp organic sugar
- 1/2 vanilla bean or 1 tsp vanilla extract
- 4-6 stalks of local rhubarb
- 1 cup water
- 1/2 cup sweetener of choice (I like to use organic sugar)
- 1/2 tsp ground cardomom
- 1/4 tsp ground cinnamon
Vegan Panna Cotta:
In a saucepan, stir agar into soy, rice or coconut beverage. Add coconut milk and sugar. Add vanilla extract or vanilla bean by slicing the vanilla bean lengthwise and using the back of a knife to scrap out the seeds. Add the seeds and vanilla bean pod to the pot. Stir to mix well.
Over medium heat, bring mixture to a boil. Reduce heat to low and simmer for one full minute, stirring frequently. Remove from stovetop and discard the vanilla bean pod. Divide mixture into six ramekins, glasses or decorative cups. Cool to room temperature. Refrigerate for at least two hours to set.
Panna cotta can be served in several beautiful ways. To serve on a plate, gently run a knife around the edge of the ramekins and gently place upside down on a plate. Shake gently to unmold the panna cotta. Top with rhubarb compote. You can also leave the panna cotta in decorative cups or glasses and top with rhubarb compote. This looks particularly impressive in translucent glasses. This coconut panna cotta is also delicious served with fresh mango, toasted coconut or fresh lime zest.
Coarsely chop rhubarb stalks into 1 inch pieces. You want about 4 cups of chopped rhubarb. Place in a medium saucepan and add water and sugar. Bring to a boil. Stir in cardomom and cinnamon. Reduce heat and simmer for 10-15 minutes or until rhubarb is soft and flavours are well blended. Adjust spices and sugar to suit your tastebuds. I like my rhubarb compote slightly tart, so feel free to add more sugar if desired.
Let cool to room temperature to serve with coconut vegan panna cotta or refrigerate and use within a week. You can also freeze rhubarb compote for enjoyment all year long. Enjoy rhubarb compote stirred into yogurt, oatmeal or ice cream or on its own