Coconut vanilla panna cotta with poached rhubarb and fresh strawberries

medium

5

One of the things I noticed about New Zealand, is that people really like coconut. Coconut butter, coconut milk, coconut sprinkles.. everything! So when I came back from my trip I decided to make a new recipe with coconut milk. As it’s also rhubarb season right now I decided to add it into my recipe as well. I was torn between a rhubarb – coconut mousse and panna cotta for a while but as I’ve never made panna cotta before I decided to go for that one instead but I might still try the mousse before rhubarb season is over again.

Making panna cotta is fairly easy in terms of techniques, but it’s the quantities that can really make or break your recipe. You cant to have a result that wiggles and looks like it’s about to fall apart. I must say the consistency was my biggest fear, and I was on the verge of throwing the panna cotta out when it finally set. It stayed runny for such a long time, I just assumed it meant it failed, but it turns out it just needed more time. Getting the panna cotta out can be a bit tricky too, but my golden tip here is to use warm water. Make sure you have at least one spare one to try before you serve them up, it only took me 2 attempts to get it out right.

The fruit on top is really easy to make, and you can add even more fruit like blueberries or raspberries, they all go well with the panna cotta.

Reviews

Ingredients:

Adjust Servings
12g gelatine powder
1 vanilla pod
625ml full fat coconut milk
175g caster sugar
1 handful fresh strawberries
2 rhubarb stalks
fresh mint
Optional
Strawberry sauce

Directions

1.
Split the vanilla pod and scrape the seeds out.
Mark as complete
2.
Add to the milk and 50g of sugar in a pot and bring to a boil.
Meanwhile mix gelatine with 8 tablespoons of hot but not boiling water, always add the gelatine to the water, not the other way around. Stir really well.
Mark as complete
3.
Once the milk mixture is boiling, take it off the heat and add gelatine mix, stir really well.
Don't let the gelatine boil! Poor them into ramekins and place them in the fridge for 2-4 hours.
Mark as complete
4.
Meanwhile, slice up the rhubarb into pieces of about 3cm long.
Heat up 125ml of water with 125g of sugar in a pot, bring to a boil and remove from heat. Leave them to soak in the fridge in the sugar water.
Mark as complete
5.
Once you are ready to serve, slice up the strawberries and get the panna cotta out of the fridge.
To get them out of the ramekins, fill up your sink or a bowl with some warm water, hold/place the ramekins in one by one (make sure the water doesn't get in of course) and the heat will loosen up the sides fairly rapidly. Hold a plate over the ramekin, flip them over and your panna cotta will come out really easily.
If you want to drizzle your plates with strawberry sauce - like I did - then use one plate for flipping them over and then use a flat spatula to lift them onto the plate you'll be serving them on, that way the sauce won't get ruined.
Mark as complete
6.
Plate up with your poached rhubarb, some fresh mint and the strawberries as well as the strawberry sauce.
Mark as complete

Leave a Reply

Your email address will not be published.