Yesterday, I invented these tasty vegan gluten-free gingered rhubarb panna cottas! I used my flower patterned silicon baking mats to make them in! This way, when the panna cottas have set, they are easy to remove & you end up with a lovely flower pattern on the outside! Just look at this beauty! You must taste the ginger & then the rhubarb with a hint of coconut in the end. In the other same panna cottas, I didn’t taste the coconut. So maybe, next time, I will use unsweetened soy milk???? I used 5 ingredients in these beauties! :)
These vegan Gluten-Free gingered rhubarb panna cottas are just right, not too sweet either!
I invented these rhubarb panna cottas & added ground ginger to them because I like the flavour of ground ginger with rhubarb, it gives an added kick, I believe! If you want to use less ginger, you do that, but it needed it! I also let my rhubarb pieces simmer into my coconut & rice milk. This is a store-bought mixed drink & it is a bit thinner than real thicker coconut milk. I just wanted to try this mixed plant-based drink to see what it gave! If you want to use thick real coconut milk, I don’t think you need as much agar agar as I used. I will test that in the future,…:)
t was a while ago, that I made my first recipe with agar agar. That was about 2.5 years ago. It was this fine recipe:
Vegan coconut Panna cotta with vanilla soy milk served with a raspberry coulis ( Vegan, Dairy – Free, Gluten – Free & Vegetarian ), filed under Christmas menu!
Recipe: For 6 flower patterned ginger rhubarb panna cottas
300 gr fresh rhubarb, the normal green-red sort, cut up into thicker chunks, each about 2-3 cm
500 ml coconut-rice drink, no extra sugar added, I used Alpro
1 teaspoon ground ginger
1/2 cup coconut sugar
8 gr agar agar powder
1. Take a fitted cooking pot & add rhubarb chunks. Pour coconut-rice milk drink in it & stir. Add 8 gr of agar agar & whisk it all through. Bring to the boil & whisk, whisk, whisk. Add coconut sugar. Lower your heat if you need to. I had to boil my rhubarb mix for about 15 minutes. It began to thicken. In the beginning, I had about 750 ml & it reduced to about 500 ml. You must end up with still cooked chunks of rhubarb in the sauce because you want to end up with these in your panna cottas. Place your flower-silicon mat on a stable rack. Fill your flower holes for 3/4 or 4/4.
When you spill a bit, you will see that the drops will get stiffer & begin to set. This is what you want. In the beginning, you think that it doesn’t thicken but when you spoon the mix with the cooked rhubarb chunks in the flower holes, it will begin to set. Carefully, move the filled flower holes, on the rack, into the cold fridge. Leave to set for at least a few hours. Mine were ready after 2.5-3 hours.
So, to remove one, just use your hands & carefully turn one mould over & gently push it out of the silicon mat & flip it over onto a clean fun dessert plate. Silicon baking mats will give your panna cotta a lovely shine on the outside. Enjoy instantly with a good cup of fresh tea! MMM,…I assure you! This panna cotta is filling but light at the end! You don’t taste the red seaweed ( agar agar ) in here!
Stay Tuned! If you liked this post & want more of them, join 900 followers! Subscribe by email! It is free!
You can now follow me on Facebook too!
You might like: