Coconut Creams With Poached Rhubarb
Creamy coconut milk panna cotta topped with gently poached vanilla-infused rhubarb is a delicate and refreshing dessert for any occasion. The subtle sweetness of the coconut milk perfectly complements the tartness of the rhubarb, creating a balanced and elegant treat that is sure to impress your guests.
— Constant Cookbook
Ingredients
- 2 sheets leaf gelatine
- 400ml can coconut milk
- 6 tbsp caster sugar
- 1 vanilla pod
- 300g rhubarb , cut into short lengths
Instructions
- Put the gelatine into a bowl and cover with cold water. Leave to soak for 5 mins until softened. Heat the coconut milk with 2 tbsp sugar in a pan. Bring to a gentle simmer, then remove from the heat. Lift the gelatine from the water and stir into the coconut milk. Keep stirring until the gelatine has dissolved, then pour into four small glass dishes or dessert bowls (if using glass, leave the milk to cool a little first). When the creams are cool, transfer to the fridge and leave to set.
- Split the vanilla pod down the centre and put into a pan with 2 tbsp water and the remaining 4 tbsp sugar. Bring slowly to the boil to dissolve the sugar, then add the rhubarb and poach gently until softened but not mushy, about 3-4 mins. Leave to cool. Spoon the rhubarb over the coconut creams to serve.
Cook Time
10M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 265 calories
- Fat Content: 16 grams fat
- Saturated Fat Content: 14 grams saturated fat
- Carbohydrate Content: 27 grams carbohydrates
- Sugar Content: 27 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.31 milligram of sodium
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