Coconut panna cotta with rhubarb textures and ginger crumble

PT1H

First published in 2022
Share recipe

Ingredients

Metric

Imperial

Rhubarb compote

Coconut panna cotta

Ginger crumble

Rhubarb jelly

Rhubarb garnish

Garnish

1

Place the rhubarb pieces in a saucepan with the apple juice and caster sugar and simmer until the rhubarb is soft - around 5 minutes. Mash it with a fork, then strain the liquid out and allow to cool before dividing between 4 glasses

2

To make the panna cotta, combine the coconut milk in a saucepan with the agar agar, sugar and vanilla and bring to the boil. Allow to cool slightly before pouring on top of the compote and transferring to the fridge to set - this can take anything from 2 to 4 hours

3

To make the ginger crumble, preheat the oven to 180°C/gas mark 4. Rub the flour, butter, ginger powder and ground almonds together with your fingers until you have a fine crumb, then stir in the light brown sugar

4

Bake until lightly golden and check every 15 minutes, breaking up the crumble at the same time. Set aside to cool 

5

To make the jelly, slice the rhubarb into 2mm slices. Bring the rhubarb up to boil with the sugar and apple juice, then simmer with a lid on for 2 minutes

6

Use a stick blender to whizz until smooth, then allow to cool

7

When cold whisk in the agar agar and then bring up to the boil while whisking. Allow to boil for 2 minutes while whisking to activate the agar agar. Allow to cool, then pour a 2mm layer on top of the set panna cotta. Return to the fridge to allow the agar agar to set for 20 minutes

  • 1g of agar agar
8

To make the garnish, combine the apple juice and sugar in a saucepan and bring to the boil. Add the rhubarb and simmer until just cooked but still holding its shape - a minute or so. Remove from the liquid and leave to cool before slicing

9

Place the rhubarb slices on top of the panna cotta, and garnish with the ginger crumb, cornflower petals, red veined sorrel and gold leaf 

First published in 2022
Share recipe