Coconut, Rhubarb and Orange Panna Cotta
This is a simple and easy dessert that utilizes in season rhubarb, I got my rhubarb from the Tokoroa Community Garden, $2 for 10 stalks and grown by lovely people. This dessert would be perfect to surprise your mum on mothers day make it on the Saturday and have it on mothers day Sunday the 11th May.
1 can light coconut cream
300 ml milk
1/2 vanilla bean or 1 tsp vanilla essence
1/2 cup white sugar
1/2 cup boiling water
1 tbsp. gelatin
1 orange, juice and zest
4 stalks rhubarb, wash
100 g white sugar
2 tbsp. water
- Combine coconut cream, milk, sugar and vanilla in a medium pot and simmer until sugar is dissolved. (do not boil)
- Place boiling water in a small bowl and sprinkle over gelatin, stir until dissolved.
- Pour gelatin mix into hot coconut milk, stir to combine.
- Fill 6 ramekin’s or small cups evenly 3/4 way to the top.
- Refrigerate for 5 hours or for best results overnight.
- Slice rhubarb into 4 cm long pieces then cut in half-length wise, set aside.
- In a medium size pot combine sugar, orange juice, water and sliced rhubarb, simmer for around 5-8 minutes until rhubarb is tender, don’t stir as the rhubarb will fall apart.
- Remove rhubarb and cool on a plate, now bring the syrup used to poach rhubarb to a rapid boil and boil for around 2 minutes until liquid reduces, stirring to avoid burning.
- Remove from heat and cool.
- Remove panna cotta from fridge, it will be set and should be able to wobble it and it should stay together. (like consistency of set jelly)
- Top with poached rhubarb, and a drizzle of syrup finish with orange zest.
- Enjoy 🙂
For best results it is best that you make the panna cotta the day before you are going to eat it as it will be completely set, it is a very delicate dessert and is velvety texture is along the lines of a jelly or set custard.