PANNA COTTA WITH RHUBARB COULIS
2 cups of almond milk
1 tbsp of honey
1 vanilla pod
4 sheets of gelatin
2 rhubarb stalks
2 tbsp of honey
1 small piece of ginger
1 tbsp of water
Place the almond milk, honey and vanilla pod split in two in a small saucepan.
Heat over medium heat until warm.
Remove saucepan from heat and add the gelatin, stirring until dissolved.
In a seperate bowl, whisk the eggs until pale and fluffy.
Add the cooled down almond milk mixture gradually and whisk to combine.
Divide the mixture between serving bowls and place in the fridge for around 4h or until set.
To make the coulis, place the rhubarb, strawberry, ginger, honey and water in a saucepan over medium heat.
Cook for about 15 minutes or until the mixture has thickened and reduced. Let the coulis cool.
To serve, top the set panna cotta with the coulis.