The first rhubarb of the year I eat is always that of the garden of my parents, and every year I take the same pleasure to eat. It's been a while since I had in mind the idea of panna cotta with coconut milk combined with rhubarb, He was missing the beginning of the season to test stuff. The acidity of rhubarb goes perfectly with the sweetness of coconut milk and rose water that brings that touch every bite takes us on a journey, I personally love these little dishes that make me travel (Maybe I need a vacation, but fortunately it's coming ). So it is a smooth dessert that I propose here and I must say I loved the taste (good and then as I had not made dessert, I did not do pray for a just eat after photos !).
Rhubarb tends to be a neglected fruit, I even almost sure there are some of you who have never eaten (lift your finger that I see you !) ! Come on, adopt rhubarb at your next market and I am sure she will reward you well !
- 50 CL coconut milk
- 1/2 teaspoon agar
- 60 g cane sugar
- 1 tablespoon of rose water
- 4 rhubarb stalks
- 2 tablespoons agave syrup
- For the panna cotta, put the coconut milk to heat in a saucepan with the agar-agar and sugar, puis portez le tout à ébullition 1 minute.
- Ajoutez l'eau de rose puis versez la préparation dans des ramequins et mettez au frais 2 hours.
- Préparez la rhubarbe, pour cela préchauffez le four à 200°.
- Épluchez la rhubarbe, coupez-là en tronçons de 5 cm et mettez la dans un plat allant au four avec le sirop d'agave. Bake 15 minutes.
- Pour servir, démoulez vos panna cotta et servez avec les tronçons de rhubarbe par dessus.