Monday, July 18, 2011

June 2010 D.O.T.M.C.: Cardamom Coconut Panna Cotta with Raspberry-Rhubarb Sauce

So I somehow lost June 201 and didn't get my contribution out there. Shame on me! Here it is, a year late but hopefully still worthy of consideration. We made this panna cotta for our final dinner at culinary school and I hadn't had a chance to make it on my own until now. I wanted to do what I could to simplify it but still have it be a proper panna cotta texture, remain vegan and taste yummy. I used some seasonal fruit for the sauce and left it chunky but strain away by all means if that's what you like. I hope you give it a try!

Cardamom Coconut Panna Cotta with Raspberry-Rhubarb Sauce
1 T coconut oil
2 cans coconut milk- full fat
½ heaping teaspoons powdered agar
1/3 cup honey
1 T Toasted and ground cardamom pods
½ T  kuzu
1 T water

Using a paper towel, grease ramekins with coconut oil.
Toast cardamom pods and grind
Powder agar with a spice grinder and add to coconut milk, cream, cardamom in a medium-sized sauce pan. Let sit for 15 minutes.
Bring to a boil, then lower heat to low and simmer until agar has dissolved.  Approximately 15- 20 minutes.
Add honey and taste for sweetness. 
Combine kuzu and water to make a slurry and add to coconut base.
Simmer for another 5 minutes to cook kuzu. 
Transfer to a blender and puree. 
Strain through a chinois or fine mesh strainer.
Pour into greased ramekins and let set in refrigerator, at least 4 hours, ideally overnight
Remove by taking a toothpick around ramekin, and inverting over your serving plate
Serve with a few tablespoons Raspberry-Rhubarb sauce

Raspberry-Rhubarb Sauce
3 T Palm Sugar, or more to taste (you can sweeten it anyway you like really)
1 C water
½ C Raspberries
½ C Rhubarb- thinly sliced

In a small sauce pot combine palm sugar and water to create a simple syrup
Add berries and rhubarb, cook for about 10 minutes until they’re well combined and saucy
Blend using an immersion blender (or in a blender)
Strain if you like it smooth, I left it chunky 

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