A dairy-free version of Panna Cotta, using that wonderful Yorkshire ingredient… rhubarb!
- 6 sheets of leaf gelatine
- 2 x 400ml cans coconut milk
- 50g caster sugar
- 1 tsp vanilla extract
- For the poached rhubarb:
- 500g rhubarb, cut into 2cm pieces
- 25g caster sugar
Soak the sheets of gelatine in a small shallow bowl of cold water for 5 mins to soften.
While the gelatine is soaking, heat 1 can of coconut milk in a pan with the sugar, stirring until the sugar has dissolved, until hot but not boiling.
Remove from the heat. Squeeze the softened gelatine in your hand to remove excess water, add to the hot coconut milk and stir until dissolved. Add the vanilla extract and the remaining can of the coconut milk and stir until evenly mixed.
Divide between six glasses or bowls and chill in the fridge for 3 hours or overnight until set.
For the poached rhubarb, place the rhubarb in a shallow pan with 3 tbsp water. Sprinkle over the sugar, cover and cook gently for about 5 mins until the rhubarb is tender. Allow to cool. Just before serving spoon the rhubarb and juices over the panna cotta.