Rhubarb Panna Cotta
Ingredients (makes 4)
Panna Cotta
1 can full-fat coconut milk
1/4 cup xylitol or sugar
1 vanilla bean (sliced open and scraped)
1/2 tsp agar agar powder
Rhubarb Compote
1 can full-fat coconut milk
1/4 cup xylitol or sugar
1 vanilla bean (sliced open and scraped)
1/2 tsp agar agar powder
Instructions
Add all ingredients for the panna cotta to a small saucepan. Bring to a gentle boil while stirring, then lower the heat and simmer for 3–4 minutes to activate the agar agar.
Pour into small cups or molds. Let cool slightly, then refrigerate until set (about 1–2 hours).
Add all ingredients for the rhubarb compote to a small pan. Simmer over low heat until the rhubarb breaks down into a soft compote (about 5–10 minutes). Let cool and spoon over the panna cotta before serving.
