Panna Cotta with Coconut Milk, Poached Rhubarb & Strawberry

MurmuresReviews(1)
Sandi B.: "This is a delicious panna cotta. I cut the rhubar…" Read More
8Ingredients
Calories
45Minutes

Made with coconut milk, this panna cotta pairs perfectly with the classic combination of strawberry and rhubarb. Lightly sweetened, the panna cotta has a light and smooth texture. Poached in white wine, the rhubarb is perfectly tender and adds a tart contrast to the sweet strawberries.

Ingredients

  • coconut milk (50 cl.)
  • milk (30 cl.)
  • 3 1/4 teaspoons raw sugar
  • 1/4 teaspoon agar agar
  • 1 bunch rhubarb
  • 100 grams raw sugar
  • dry white wine (10 cl.)
  • 1 box strawberries

Directions

  1. Panna Cotta Preparation:
  2. In a saucepan, heat the coconut milk, milk, and 3 1/4 teaspoons sugar.
  3. Meanwhile, mix the agar in a little bit of water.
  4. Add the agar to the milk mixture. Simmer over medium heat.
  5. Be careful the milk does not overflow.
  6. Remove the pan from heat and let cool for 5 minutes.
  7. Pour the mixture into ramekins and refrigerator for at least 2 to 3 hours.
  8. Rhubard Preparation:
  9. Preheat oven to 275 degrees Fahrenheit.
  10. Wash the rhubarb in cold water, and cut into pieces.
  11. Put the rhubarb in a deep oven dish, and sprinkle with sugar.
  12. Add white wine.
  13. Cover the dish with aluminium foil, and seal the edges.
  14. Cook in the oven for 15 minutes, until rhubarb is tender to the touch.
  15. Don't overcook the rhubarb, or else it becomes a puree.
  16. Allow it to cool down in the liquid.
  17. Pour the cooking liquid into a saucepan and simmer over medium heat until it becomes syrupy.
  18. Place the cooked rhubarb stalks on a plate
  19. Gently place the panna cotta on the top.
  20. Garnish with a few strawberries and rhubarb syrup.
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Reviews(1)

Yummly User
Sandi B. 4 Jul 2015
This is a delicious panna cotta. I cut the rhubarb into chunks and used a generous amount of syrup over the top, but otherwise followed the recipe. It looks good with a sprig of mint for garnish.