METHOD

• 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.