STRAWBERRY RHUBARB AND COCONUT PANNA COTTA [VEGAN, GLUTEN-FREE]
- 1 can of coconut milk
- 2 tbsp agar agar flakes or 1 tsp agar agar powder (I happened to have the flakes)
- 8 strawberries, plus more for topping
- 1/2 cup sliced rhubarb
- 1 tsp maple syrup
- Stir the can of coconut milk and pour into a small saucepan with agar agar, stir briefly and let sit without heat for 10 minutes. Meanwhile, lightly grease 3 ramekins and set aside.
- Turn the stove on to medium and bring to a small boil, after small bubbles have formed start stirring frequently and let simmer on medium-low for approx. 10 mins if using flakes, and approx. 5 mins if using powder.
- Continue stirring and make sure especially with the flakes that the agar agar has completely dissolved. You can move the saucepan around a bit to make sure you don’t see any flakes at the bottom and then you’re ready.
- Chop strawberries and puree in a food processor or blender, it should yield approx. 1/2 cup. Add 1/4 cup of the strawberry puree to the coconut milk and whisk until combined and turns a light pink color. Reserve the rest of the puree.
- Pour coconut-strawberry mixture into the lightly greased ramekins and let sit for a couple of minutes (if during this step you notice loose flakes, return it to the heat because it will not set if they didn’t dissolve).
- Place ramekins in the fridge for approx. 1 1/2 to 2 hours to set.
- Just before the panna cotta is ready, make the topping by stewing the rhubarb and remaining strawberry puree by first chopping the rhubarb into 1/4-inch pieces and over low heat in a small saucepan, add remaining strawberry puree, maple syrup, and rhubarb to simmer for approx. 8 minutes stirring with a wooden spoon. Set aside to cool at room temperature.
- Once panna cotta has set, gather your plates and with a butter knife, lightly scrape along the inside rim to loosen it. Place a plate on top of the ramekin and flip over (you may need to thrust it a little here until it comes out). Plate and add strawberry-rhubarb topping!