Vegan Rhubarb Panna Cotta – Golubka Kitchen IMG 1798 683x1024

Vegan Rhubarb Panna Cotta – Golubka Kitchen

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Vegan Rhubarb Panna Cotta - Golubka Kitchen  Vegan Rhubarb Panna Cotta – Golubka Kitchen Vegan Rhubarb Panna Cotta Golubka Kitchen

I made this vegan rhubarb panna cotta on a whim and was so pleasantly surprised with how it turned out, plus how easy it was to make. I had the idea of ​​using silken tofu as the base of the panna cotta, as it has that velvety, pudding-like texture that reminds me of the original. For the thickener, I used arrowroot powder, which is what I had on hand. I will say that the texture of this tofu panna cotta is not quite true to acute panna cotta – it is a bit softer due to the limitations of the arrowroot. Something like agar would have gotten me closer to the original, but I wanted to work with what I had, plus in my experience arrowroot is much more common in stores. And the result is as good as it gets!
The silken tofu base is flavored with lemon peel and vanilla, then chilled and topped with a beautiful rhubarb compote. Any other fruit compote or even some kind of caramel sauce can be used instead of the rhubarb. Hope you will give this recipe a try sometime this spring/summer.

Vegan Rhubarb Panna Cotta - Golubka Kitchen  Vegan Rhubarb Panna Cotta – Golubka Kitchen 1664877715 498 Vegan Rhubarb Panna Cotta Golubka Kitchen

Vegan Rhubarb Panna Cotta - Golubka Kitchen  Vegan Rhubarb Panna Cotta – Golubka Kitchen 1664877716 640 Vegan Rhubarb Panna Cotta Golubka Kitchen

Vegan Rhubarb Panna Cotta

Vegan Rhubarb Panna Cotta – Golubka Kitchen Vegan Rhubarb Panna Cotta Golubka Kitchen

Ingredients

for the rhubarb compote

  • 1 lb/455 g rhubarb, cut into 1″ pieces
  • ¼ cup maple syrup
  • 1 tsp vanilla extract

for the panna cotta

  • 16 oz/455 g silken tofu
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • zest from 1 lemon
  • 1 tbsp arrowroot powder

Instructions

to make the rhubarb compote

  1. In a medium saucepan, combine the rhubarb, maple syrup and vanilla extract. Bring to a boil over medium-high heat, then reduce the heat and simmer for 10-15 minutes, until the rhubarb is soft and juicy. Allow to cool, then store refrigerated in an airtight container until ready to use.

to make the panna cotta

  1. Prepare 4 small glasses for serving.
  2. In a blender, combine the tofu, maple syrup, vanilla and lemon zest. Blend on high until smooth.
  3. Transfer the mixture to a small saucepan. Add the arrowroot a little at a time, whisking it in at the same time to avoid lumps. Heat the saucepan over medium-high heat, stirring constantly, for about 5 minutes, or until you notice the mixture thickening. Divide the panna cotta between the prepared glasses and let cool to room temperature. Put the glasses in the fridge and let the panna cotta cool and harden completely.
  4. Spread the rhubarb compote over the panna cotta. Serve cold.

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