La première rhubarbe de l’année que je mange est toujours celle du jardin de mes parents, et chaque année je prends le même plaisir à la manger. Ça faisait un petit moment que j’avais en tête cette idée de panna cotta au lait de coco associée à de la rhubarbe, il ne manquait plus que le début de la saison pour tester tout ça. L’acidité de la rhubarbe se marie à merveille avec la douceur du lait de coco et l’eau de rose apporte cette touche qui à chaque bouchée nous emmène en voyage, personnellement j’adore ces petits plats qui me font voyager (maybe i need a vacation, but luckily it's coming soon ). It is therefore a sweet dessert that I offer you here and I must say that I loved tasting it. (good and then as I had not taken dessert, I didn't have to be asked to eat one right after the photos !).
Rhubarb tends to be a neglected fruit, I'm even pretty sure that there are some of you who have never eaten it (raise your finger i see you !) ! Come on, adopt rhubarb at your next market and I'm sure it will reward you !
- 50 cl of coconut milk
- 1/2 teaspoon of agar-agar
- 60 g cane sugar
- 1 tablespoon of rose water
- 4 rhubarb stalks
- 2 tablespoons of agave syrup
- For the panna cotta, heat the coconut milk in a saucepan with the agar-agar and the sugar, then bring everything to a boil 1 minute.
- Add the rose water then pour the preparation into ramekins and chill 2 hours.
- Prepare the rhubarb, To do this, preheat the oven to 200°..
- Peel the rhubarb, cut it into chunks 5 cm and put it in a baking dish with the agave syrup. Bake 15 minutes.
- To serve, unmold your panna cotta and serve with the rhubarb sections on top.
Emilie
granny pebble
8.6.15what to say ? the photos are beautiful and this dessert must be pure happiness, bravo !!!!
Emilie
16.6.15Thank you very much Grandma Caillou !
Whoa
8.6.15Coconut rhubarb and rose ! How interesting 🙂
Emilie
16.6.15Oh yes 😉
Khol67
8.6.15Your photos are superb and your recipe very original.. To do urgently as soon as I have bought rose water. By the way, for a supermarket purchase, do you have any preferred brands ?
Emilie
16.6.15Thank you very much miss. I buy my rose water in a delicatessen, in the supermarket I don't know !
touch
8.6.15They are superb! I really want to taste it!!!
Bravo.
Emilie
16.6.15Thanks my beauty !
Marie
9.6.15Very poetic as photos, I really like. I wouldn't have thought of pairing rhubarb with coconut milk., but I'm interested =)
Emilie
16.6.15Thank you very much Mary, it's adorable ^-^
Melina & Chocolat
9.6.15How delicious it must be !
Emilie
16.6.15Ouiiiiii !
Jesseau
17.4.21Ajoutez 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.
curious why the post ends in French?
Emilie
7.5.21I don’t no why, it’s an automatic traduction !