PANNA COTTA WITH RHUBARB COULIS

INGREDIENTS

 

2 cups of almond milk

1 tbsp of honey

1 vanilla pod

4 sheets of gelatin

2 eggs

2 rhubarb stalks

10 strawberries

2 tbsp of honey

1 small piece of ginger

1 tbsp of water

 

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.

 

Preparation time: 15 min

Cooling time: 4h

Serves 4

YOU MIGHT ALSO LIKE THESE...