Panna Cotta & Rhubarb Coulis

Directions

Pour 80ml of the oat milk into a small bowl and briskly whisk in the agar agar.

Warm the oat milk, coconut cream and sugar together in a medium saucepan on a medium-low heat, stirring until the sugar has dissolved. Whisk in the agar agar oat milk mix, the vanilla seeds and salt.

Keep whisking intermittently, allowing the mixture to come to a boiling point, about 20 minutes. Once boiling, simmer for a couple of minutes to enable the agar agar to gel – it’s all about working slow and steady.

Very lightly grease 4-6 moulds, or glasses, and place onto a tray and pour the Panna Cotta liquid equally between them. Place the tray in the fridge and chill for at least 3-4 hours.

Meanwhile make your coulis by chopping the rhubarb (or any other seasonal fruit) into 2cm pieces and add to a saucepan with the sugar, orange zest and juice. Cook until it starts simmering, on a medium heat, stirring until the rhubarb has softened, and starts to break up.

Allow to bubble away until and add the water when it starts to dry up and stick so it loosens up. Place in Tupperware to cool, and then refrigerate.

When ready to serve, remove the Panna Cottas from the fridge, place a small plate on the opening of each panna cotta, and carefully flip them upside down onto a plate. Give it a gentle tap and wiggle it out of its mould. Drizzle over your coulis on top or around the base of the dessert.