Vegan panna cotta with rhubarb

Vegan desserts Vegetarian
Total: 5 hr 40 min. | Active: 20 min.
vegan, lactose-free

This light and fruity dessert is perfect for spring. The combination of tangy rhubarb and sweet orange pairs beautifully with the delicate vanilla panna cotta. Served chilled, this dessert is a refreshing and elegant way to celebrate the best seasonal produce.

Recipe by:
Tosca - Chef Tosca

Ingredients

for 4 portions

Panna cotta
4 dl oat drink
3 tbsp maple syrup
¼ tsp bourbon vanilla powder
35 g Maizena cornflour
Rhubarb
200 g rhubarb, cut into pieces approx. 4 cm long
3 g Maizena cornflour
1 dl orange juice
2 tbsp maple syrup
To serve
2 tbsp unsalted, shelled pistachios, coarsely chopped
1 sprig peppermint, leaves torn off

How it's done

Panna cotta

In a pan, whisk the oat drink with all the other ingredients up to and including the cornflour. Bring to the boil while stirring constantly, reduce the heat and simmer for approx. 5 mins. until it forms a thick cream. Transfer the cream to the prepared ramekins, leave to cool. Cover and chill for approx. 5 hrs.

Rhubarb

Place the rhubarb in a small ovenproof dish (approx. 1 l). Mix the cornflour with the orange juice in a small measuring cup, stir in the maple syrup, pour over the rhubarb and cover.

To roast

Cover and roast for approx. 20 mins. in the centre of an oven preheated to 190 °C. Remove, leave to cool.

To serve

Carefully loosen the panna cotta from the edges of the ramekins using the tip of a knife. Briefly dip the ramekins in warm water, turn out the panna cotta onto plates, and garnish with the rhubarb, pistachios and mint.

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