Finding new ways to update your recipes and using your garden vegetables is not always the easiest. But every now and then that little light bulb comes on. This was definitely one of those moments. I wanted to make a dessert for a dinner with friends, but I also wanted to “upgrade” it a little. So when I noticed we had a can of coconut milk, I decided to try the panna cotta recipe with coconut milk.
I have made oven roasted rhubarb in the past. As with the bruchetta recipe I posted recently. The main difference with that one compared to this one is that I haven’t used vinegar in this recipe since it is for a delicate dessert. If you wanted to, you could add some good aged balsamic to it, but vinegar would likely be a little hard on the palate for the soft and mild flavor of the panna cotta.
1 can coconut milk, 400 ml
1 tub vanilla quark, 400 ml
3 sheets gelatin
Soak the gelatin sheets in cold water for 5 minutes. Heat the coconut milk in a small pot until it just starts to bubble.
Take the pot off the heat, squeeze the water from the gelatin leave and dissolve it in the hot liquid. Whisk a little and the mix in the quark. Whisk gently until well combined. Pour into serving glasses and put in the fridge to cool.
Oven baked rhubarb:
3-4 stalks rhubarb
4 tbsp sugar
3-4 tbsp raspberry syrup
Set the oven to 150 degrees C. Clean the rhubarb, peel if needed and cut into little bits.
Sprinkle the sugar on top and then pour the syrup on. Leave to soak a little before putting in the over to cook for 45 minutes until nice and soft.
The delicate combination and freshness of the coconut with the slight sourness of the rhubarb makes it a great combination and a perfect end to a Summer dinner. These are best enjoyed on the terrace in the evening sun. I just hope we soon get the Summer weather to actually enjoy dinner and dessert on the terrace, not just dream about it. 🙂