A vegan rendition of the rhubarb and strawberry sauce-topped delicacy that resembles Italian custard.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 hrs 10 mins |
| Total Time: | 5 hrs 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup unsweetened soy milk
- 2 tablespoons agar-agar flakes
- 1 (14 ounce) can full-fat coconut milk
- 1 teaspoon cane sugar
- 1 (7 inch) vanilla bean
- ¾ cup chopped strawberries
- 1 teaspoon coconut oil
- ⅓ cup diced rhubarb
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons lemon juice
- 1 teaspoon agave syrup
- 2 teaspoons lemon zest
Instructions
- Whisk soy milk with agar-agar. Set aside.
- Whisk the can of coconut milk and pour into a saucepan. Add cane sugar. Cut the vanilla bean in half lengthwise. With the back of the knife, scrape out the pulp and add it to the coconut milk. Add the bean casings to the saucepan. Whisk in the agar-agar milk. Heat on medium heat until tiny bubbles form around the edges, stirring often. Reduce heat to medium-low, simmering until thickened, about 10 minutes. Remove from heat. Remove and discard the vanilla bean casings.
- Purée the strawberries. Pour half the purée into the coconut milk. Mix well. Allow the mixture to cool slightly, about 10 minutes. Grease four 6-ounce ramekins. Evenly distribute the coconut milk mixture into the ramekins. Tap to remove any air bubbles. Cover and refrigerate until firm, about 5 hours. .
- Meanwhile, cook the sauce by simmering the remaining puréed strawberries, diced rhubarb, orange juice, lemon juice, and agave syrup until the rhubarb is soft. Mash with a fork to create a chunky sauce. Simmer until thickened, about 10 minutes. Set aside to cool.
- When the coconut ‘panna cotta’ are firm, flip onto a plate (loosen with a knife around the edges if necessary). Top with cooled rhubarb sauce and lemon zest.
- Make sure to use vegan cane sugar.
- Any plant-based unsweetened beverage can be used.