Ingredients
- Rhubarb Ingredients:
- 1 bunch rhubarb
- Zest and juice of 1 orange
- 2 tbsp coconut sugar
- 2 tbsp port
- Panna cotta ingredients:
- 1 ½ cups milk
- 1 cup cream
- ¼ cup honey
- 1 tsp vanilla extract
- 1 tsp agar agar
- Walnut crumb ingredients/method:
- ¼ cup toasted walnuts blended together with ½ tsp cinnamon until it is a coarse crumb
Roasted orange and port rhubarb with honey panna cotta and walnut crumb
Method
- Preheat the oven to 200 degrees
- In a pot mix together the milk, cream, vanilla and agar agar
- Allow to sit for 10 minutes before heating to a gentle simmer
- Mix in the honey and continue to simmer for a few minutes, whisking occasionally until the agar agar is completely dissolved
- Strain the mix through a fine sieve and poor into glasses for individual serves or in a large bowl
- Allow to cool a little before refrigerating
- Wash and trim the rhubarb into 2-3 cm lengths
- Place a piece of baking paper on a baking tray (with edges) and spread the rhubarb out in a single layer
- Mix together the port, orange juice/zest and coconut sugar and then pour over the rhubarb pieces
- Roast the rhubarb for 10-15 minutes until tender and still holding its shape
- Keep the juices left from roasting the rhubarb and use as a sauce
- To serve, add some cooled rhubarb to the panna cotta, and sprinkle on some of the walnut crumb
Comments
• Agar Agar Is a great gelatine alternative for vegetarians, it is easy to work with. In this recipe it will create a firmer texture (but no less delicious!) than a traditional panna cotta.
