Panna Cotta with Rhubarb Compote | Good Hemp
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Panna Cotta with Rhubarb Compote

This is a dairy free alternative to the classic Italian dessert. If you want to make this recipe vegetarian or vegan then simply swap the gelatin for agar which can be used in the same way. Experiment with other seasonal fruit instead of rhubarb for this recipe - the possibilities are endless! Low in calories and fat, this dessert is a fantastic guilt-free indulgence.

  • Serves 4
  • Prep: 20 mins
  • Cook: 20 mins
  • Dairy Free, Nut Free

What you’ll need:

For the Panna Cotta:

  • 500ml Good Hemp Milk
  • 3 level tsp powdered gelatin

(or agar agar for vegetarians & vegans)

  • 25g caster sugar
  • 1 vanilla pod
  • 1 tbsp rum / brandy

For the rhubarb compote:

  • 350g rhubarb
  • 50g caster sugar

Method:

  1. Add the gelatin to a small bowl and add 3 tablespoons of water. Leave for 5 minutes.
  2. Meanwhile, add the Good Hemp Milk alternative, sugar and rum into a pan. Split the vanilla pod in half, scrape out the seeds using a spoon and add these to the pan, along with the split pod.
  3. Gently heat the mixture until it just reaches boiling point. Remove from the heat and stir in the gelatin mixture. Leave to cool for around 10 minutes.
  4. Strain the mixture through a sieve and divide between 4 ramekins. Cover with cling film and leave to set in the fridge (around 2 hours).
  5. To make the compote, trim down the rhubarb to remove any woody parts and chop into large chunks.
  6. Add the rhubarb, caster sugar and 150ml of water to a pan. Stir constantly until the sugar is dissolved and continue to cook for 12-15 minutes until the mixture becomes thick and jammy.
  7. Once set, turn out the panna cottas and serve with some of the compote.

 

Calories: 138      Protein: 6g     Carbs: 22g     Fat: 3g     Saturates: 0g     Fibre: 2g     Sugar: 19g     Salt: 0.1g