Rhubarb panna cotta, poached rhubarb, warm almond cakes

6
1 hour 40 minutes

Ingredients

Vegan panna cotta

  • 300g of rhubarb, finely chopped
  • 100g of caster sugar
  • 2 tbsp of grenadine
  • 150ml of non-dairy milk
  • 250ml of coconut milk
  • Vege-Gel, 3/4 sachet

Rhubarb

  • 100g of caster sugar
  • 2 tbsp of grenadine
  • 200g of rhubarb, sliced into 10cm pieces
  • Vege-Gel, 1/4 sachet

Almond cakes

  • 65g of ground almonds
  • 2 tbsp of plain flour
  • 90g of caster sugar
  • 30g of aquafaba
  • 65g of non-dairy butter, plus extra for greasing

To serve

  • edible flowers
  • icing sugar

Method

1
For the panna cotta, put the rhubarb, sugar, grenadine and 100ml water into a medium saucepan over a medium heat. Bring to a simmer and cook until the rhubarb has broken down and formed a purée
  • 300g of rhubarb, finely chopped
  • 2 tbsp of grenadine
  • 100g of caster sugar
2
Add the non-dairy milk and coconut milk and blend with a stick blender until smooth. Strain through a fine sieve into a saucepan, add the Vege-Gel and bring to a rapid simmer for 2 minutes. Pour into 6 glasses and refrigerate for at least 2 hours
  • Vege-Gel, 3/4 sachet
  • 150ml of non-dairy milk
  • 250ml of coconut milk
3
To make the poached rhubarb, put the sugar, grenadine and 300ml water in a large saucepan and bring to the boil. Turn down the heat to a gentle simmer and add the rhubarb. This should be in a single layer on the base of the pan. Simmer very gently for 3–5 minutes until the rhubarb is almost soft to touch
  • 2 tbsp of grenadine
  • 100g of caster sugar
  • 200g of rhubarb, sliced into 10cm pieces
4
Remove the rhubarb from the cooking liquor and refrigerate immediately, to stop it cooking any further. Bring the cooking liquor to the boil and boil for 5 minutes. Add the Vege-Gel, whisk well and boil for a further 3 minutes. Strain through a fine sieve into a container approximately 20 x 15cm and refrigerate until set
  • Vege-Gel, 1/4 sachet
5
Preheat the oven to 180°C/fan 160°C/gas mark 4. Lightly grease a 12-hole non-stick muffin tin with oil
6
To make the almond cakes, mix the ground almonds and flour together. Add the sugar and aquafaba and whisk together to combine. Melt the butter in a small saucepan over a high heat, then slowly pour this into the almond mixture, blending as you pour
  • 2 tbsp of plain flour
  • 30g of aquafaba
  • 90g of caster sugar
  • 65g of non-dairy butter, plus extra for greasing
  • 65g of ground almonds
7
Spoon the cake mixture into the holes of the tin. Take two sticks of the rhubarb from the fridge and cut each into six pieces. Pop a piece on top of each almond cake. Bake for 15 minutes until golden and firm to the touch
8
Remove the cakes from the tin immediately and place on a wire rack to cool. When ready to serve, cut the poached rhubarb pieces and, using a hot knife, cut the rhubarb jelly into cubes
9
Top the panna cottas with some of the fruit and jelly and decorate with a few edible flowers. Serve with the almond cakes (they are nicest slightly warmed in a low oven), dusted with icing sugar
  • icing sugar
  • edible flowers