Follow these steps for perfect results
coconut milk
milk
raw sugar
agar agar
rhubarb
cut into pieces
raw sugar
dry white wine
strawberries
Heat coconut milk, milk, and sugar in a saucepan.
Mix agar agar with water.
Add agar mixture to the milk mixture and simmer.
Cool the mixture for 5 minutes.
Pour the mixture into ramekins.
Refrigerate for 2-3 hours.
Preheat oven to 275°F.
Wash and cut rhubarb into pieces.
Place rhubarb in a baking dish.
Sprinkle with sugar.
Add white wine.
Cover the dish with foil and seal the edges.
Bake for 15 minutes until tender.
Cool rhubarb in the liquid.
Simmer the cooking liquid until syrupy.
Place cooked rhubarb on a plate.
Gently place panna cotta on top.
Garnish with strawberries and rhubarb syrup.
Expert advice for the best results
Adjust the amount of sugar to taste depending on the tartness of the rhubarb.
For a vegan version, ensure the agar agar is plant-based.
Garnish with toasted coconut flakes for added texture.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve in ramekins or unmold onto a plate. Garnish with fresh strawberries and a drizzle of rhubarb syrup.
Serve chilled as a refreshing dessert.
Pair with a scoop of vanilla ice cream.
The sweetness complements the fruit and creaminess.
Discover the story behind this recipe
Panna cotta is a classic Italian dessert.
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