Panna Cotta With Coconut Milk, Poached Rhubarb & Strawberry

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   Panna Cotta Preparation:

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   In a saucepan, heat the coconut milk, milk, and 3 1/4 teaspoons sugar.

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   Meanwhile, mix the agar in a little bit of water.

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   Add the agar to the milk mixture. Simmer over medium heat.

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   Be careful the milk does not overflow.

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   Remove the pan from heat and let cool for 5 minutes.

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   Pour the mixture into ramekins and refrigerator for at least 2 to 3 hours.

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   Rhubard Preparation:

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   Preheat oven to 275 degrees Fahrenheit.

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    Wash the rhubarb in cold water, and cut into pieces.

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    Put the rhubarb in a deep oven dish, and sprinkle with sugar.

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    Add white wine.

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    Cover the dish with aluminium foil, and seal the edges.

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    Cook in the oven for 15 minutes, until rhubarb is tender to the touch.

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    Don't overcook the rhubarb, or else it becomes a puree.

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    Allow it to cool down in the liquid.

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    Pour the cooking liquid into a saucepan and simmer over medium heat until it becomes syrupy.

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    Place the cooked rhubarb stalks on a plate

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    Gently place the panna cotta on the top.

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    Garnish with a few strawberries and rhubarb syrup.

* Per serving · 4 servings · Values may vary.

No additional tips available.