RHUBARB & CARDAMOM PANNACOTTA

RHUBARB & CARDAMOM PANNACOTTA

Makes 6

Ingredients:

Coconut Panna Cotta:

2 x 400ml tins of organic coconut milk

3/4 tablespoon of Peptipro Gelatin powder

3/4 teaspoon of cardamom powder

1/4 cup raw honey (or more to taste)

1 tablespoon of vanilla

Pinch of fine Himalayan salt

Rhubarb Compote Jelly:

6 stalks of organic rhubarb

1 cup of freshly squeezed orange juice (approx. 2 oranges)

1/2 tablespoon of Peptipro Organic Gelatin powder

1/2  teaspoon of cardamom powder

1 tablespoon of raw honey (or more to taste)

Method:

Coconut Panna Cotta:

In a small ceramic bowl combine the Peptipro Gelatin powder and half a tin of coconut milk. Stir for a moment and then set aside for 5 minutes to swell and become gel-like.

Combine the remaining coconut milk, cardamom powder, salt and vanilla in a medium sized saucepan and heat on the stove-top to warm. Remove it from the heat before it boils.

Add the swollen gelatin and stir to dissolve then add the honey and stir to incorporate. Pour into dessert glasses and then transfer to the fridge for 2 hours to set.

Rhubarb Compote Jelly:

Wash the rhubarb, remove the dry ends and chop into 3 cm lengths or to suit your dessert glasses. Strain the orange juice to remove the pulp.

In a small ceramic bowl combine the Peptipro Gelatin powder with half the orange juice. Stir for a moment and then set aside for 5 minutes to swell.

Combine the chopped rhubarb, remaining orange juice and cardamom powder in a small saucepan.

Gently heat until the rhubarb is soft but not falling apart. Watch carefully because they cook quickly!

Take the pieces of rhubarb out of the saucepan as they are ready, and place neatly on a plate so that they keep their stalk-like shape as they cool.

When all the rhubarb is cooked, remove the juice from the heat. Break apart the gelatin and stir into the hot juice to dissolve.

Finally, add the honey and stir to incorporate. Set the syrup aside to cool for 5 minutes.

Take the coconut pannacotta glasses from the fridge. Stack pieces of cooled rhubarb in the centre of each. Pour over the syrup and transfer to the fridge for 1 hour to set.

For freshness, keep covered & serve straight from the fridge. Best eaten within 4 days.


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