panna cotta

1 lt coconut cream

100-120g rice malt syrup/maple syrup/coconut sugar/raw sugar

1 Tbsp 1 tsp vegan gelatin powder

1-2 lemon zest

1 tbsp vanilla extract

roasted rhubarb 

1 bunch rhubarb, trimmed and cut

2 tbsp coconut sugar/maple syrup/raw sugar

ginger maple syrup

1 knob ginger, finely grated

40 ml maple syrup

optional to serve 

brazil nuts, chopped

carob bar, chopped

To make the panna cotta place all ingredients expect the gelatin into a large heavy based saucepan. Bring to the boil over medium heat. Dissolve the gelatin in 2 tbsp of coconut mixture before adding to saucepan and stirring to combine. Pour into serving glasses. Place in the fridge for at least 1 hour to chill.

To make the rhubarb preheat oven to 200 degrees celsius/ 392 fahrenheit. Place rhubarb on a baking tray and sprinkle with the sugar. Bake for 20 minutes or until golden. Remove and allow to cool

To make the syrup place all ingredients into a small saucepan and cook over medium heat. Bring to the boil. Turn down heat to a simmer. Cook for a few minutes. Remove and allow to cool

To serve top each panna cotta with roasted rhubarb, brazil nuts, carob and drizzle with syrup. Enjoy