Rhubarb panna cotta, poached rhubarb, warm almond cakes
Item 1 of 1
- medium
- 6
- 1 hour 40 minutes
This stunning vegan panna cotta recipe proves that vegan desserts can be just as delicious and comforting as their dairy-filled counterparts. The panna cottas are flavoured with rhubarb for a bit of zing, and the dish is served with beautifully delicate almond cakes on the side. This recipe is taken from Planted by Chantelle Nicholson, published by Kyle Books. Images by Nassima Rothacker.
First published in 2018
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Ingredients
Metric
Imperial
Vegan panna cotta
- 300g of rhubarb, finely chopped
- 100g of caster sugar
- 2 tbsp of grenadine
- 150ml of non-dairy milk
- 250ml of coconut milk
- Vege-Gel, 3/4 sachet
Rhubarb
- 100g of caster sugar
- 2 tbsp of grenadine
- 200g of rhubarb, sliced into 10cm pieces
- Vege-Gel, 1/4 sachet
Almond cakes
- 65g of ground almonds
- 2 tbsp of plain flour
- 90g of caster sugar
- 30g of aquafaba
- 65g of non-dairy butter, plus extra for greasing
To serve
- edible flowers
- icing sugar
SAVE RECIPE
Equipment
- Stick blender
- 20 x 15cm container
- 12 hole muffin tin
Method
1
For the panna cotta, put the rhubarb, sugar, grenadine and 100ml water into a medium saucepan over a medium heat. Bring to a simmer and cook until the rhubarb has broken down and formed a purée
- 300g of rhubarb, finely chopped
- 2 tbsp of grenadine
- 100g of caster sugar
2
Add the non-dairy milk and coconut milk and blend with a stick blender until smooth. Strain through a fine sieve into a saucepan, add the Vege-Gel and bring to a rapid simmer for 2 minutes. Pour into 6 glasses and refrigerate for at least 2 hours
- Vege-Gel, 3/4 sachet
- 150ml of non-dairy milk
- 250ml of coconut milk
3
To make the poached rhubarb, put the sugar, grenadine and 300ml water in a large saucepan and bring to the boil. Turn down the heat to a gentle simmer and add the rhubarb. This should be in a single layer on the base of the pan. Simmer very gently for 3–5 minutes until the rhubarb is almost soft to touch
- 2 tbsp of grenadine
- 100g of caster sugar
- 200g of rhubarb, sliced into 10cm pieces
4
Remove the rhubarb from the cooking liquor and refrigerate immediately, to stop it cooking any further. Bring the cooking liquor to the boil and boil for 5 minutes. Add the Vege-Gel, whisk well and boil for a further 3 minutes. Strain through a fine sieve into a container approximately 20 x 15cm and refrigerate until set
- Vege-Gel, 1/4 sachet
5
Preheat the oven to 180°C/fan 160°C/gas mark 4. Lightly grease a 12-hole non-stick muffin tin with oil
6
To make the almond cakes, mix the ground almonds and flour together. Add the sugar and aquafaba and whisk together to combine. Melt the butter in a small saucepan over a high heat, then slowly pour this into the almond mixture, blending as you pour
- 2 tbsp of plain flour
- 30g of aquafaba
- 90g of caster sugar
- 65g of non-dairy butter, plus extra for greasing
- 65g of ground almonds
7
Spoon the cake mixture into the holes of the tin. Take two sticks of the rhubarb from the fridge and cut each into six pieces. Pop a piece on top of each almond cake. Bake for 15 minutes until golden and firm to the touch
8
Remove the cakes from the tin immediately and place on a wire rack to cool. When ready to serve, cut the poached rhubarb pieces and, using a hot knife, cut the rhubarb jelly into cubes
9
Top the panna cottas with some of the fruit and jelly and decorate with a few edible flowers. Serve with the almond cakes (they are nicest slightly warmed in a low oven), dusted with icing sugar
- icing sugar
- edible flowers
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