1 bunch rhubarb
Zest and juice of 1 orange
2 tbsp coconut sugar
2 tbsp port
Panna cotta ingredients:
1 ½ cups milk
1 cup cream
¼ cup honey
1 tsp vanilla extract
1 tsp agar agar
Walnut crumb ingredients/method:
¼ cup toasted walnuts blended together with ½ tsp cinnamon until it is a coarse crumb
Preheat the oven to 200 degrees.
In a pot mix together the milk, cream, vanilla and agar agar. Allow to sit for 10 minutes before heating to a gentle simmer. Mix in the honey and continue to simmer for a few minutes, whisking occasionally until the agar agar is completely dissolved. Strain the mix through a fine sieve and poor into glasses for individual serves or in a large bowl. Allow to cool a little before refrigerating.
Wash and trim the rhubarb into 2-3 cm lengths. Place a piece of baking paper on a baking tray (with edges) and spread the rhubarb out in a single layer.
Mix together the port, orange juice/zest and coconut sugar and then pour over the rhubarb pieces. Roast the rhubarb for 10-15 minutes until tender and still holding its shape.
Keep the juices left from roasting the rhubarb and use as a sauce. To serve, add some cooled rhubarb to the panna cotta, and sprinkle on some of the walnut crumb.
• Agar Agar Is a great gelatine alternative for vegetarians, it is easy to work with. In this recipe it will create a firmer texture (but no less delicious!) than a traditional panna cotta.