Vanilla Panna Cotta with Elderflower Roasted Rhubarb

Name: Vanilla Panna Cotta with Elderflower Roasted Rhubarb
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2 people
Ingredients: ¾ cup whipping cream; ½ cup milk; ½ tsp agar powder; 2 tbs caster sugar; ½ a vanilla pod; oil for brushing; ROASTED RHUBARB:; 3 sticks rhubarb; 1 tbs sugar; 2 tsp Elderflower cordial; 2 tbs water

User Reviews

4.7

9 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
2 people
Calories
786 kcal
Course
Dessert
Cuisine
Vegetarian

Vanilla Panna Cotta with Elderflower Roasted Rhubarb

Omar Parker

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A delicious vegetarian panna cotta using agar powder in place of the traditional gelatine.

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Ingredients

Servings

¾ cup whipping cream
½ cup milk
½ tsp agar powder
2 tbs caster sugar
½ a vanilla pod seeds scraped
oil for brushing choose a neutral oil such as sunflower, canola or safflower
ROASTED RHUBARB:
3 sticks rhubarb trimmed and cut into 4cm (1 ½ ) lengths
1 tbs sugar
2 tsp Elderflower cordial
2 tbs water

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Instructions

Place the cream and milk in a small saucepan along with the agar and whisk to combine. Leave for 15 minutes. Lightly brush 2 panna cotta moulds with a little oil.
Add the sugar and vanilla seeds to the mixture and place over medium heat and gently bring to a boil. Simmer for about 3 to 4 minutes, stirring regularly. Remove from the heat and strain through a fine mesh sieve before pouring into the greased moulds. Allow to cool to room temperature before refrigerating for 1 hour.
While the panna cotta is chilling preheat the oven to 180 celsius (350 Fahrenheit) and place the rhubarb, sugar, elderflower cordial and water in a shallow roasting dish. Toss to combine and cover with foil and roast for 15 minutes, or until the rhubarb is tender, but not mushy.
To unmould the panna cotta place the base of the moulds into a dish of hot water for a few seconds before turning out onto a plate or bowl. Serve with the rhubarb and top with the rhubarb roasting liquid.