Coconut Panna Cotta

Coconut Pannacotta with Rhubarb, Strawberries, Pink Pepper Raspberry Coulis, Sea Salt Celeriac Mousse

Serves 4

Ingredients and Methods:

Pannacotta
 
100ml Coconut Milk
30g Toasted Desiccated Coconut    
300ml Vegan Double Cream
5g Vegi Gel
30g Caster Sugar

• Soak gelatine in cold water till soft. Remove and squeeze out excess liquid. 
• Bring to boiling point the cream and coconut milk, then add sugar.
• Add gelatine, dissolve, strain and pour into desired serving plates / bowls.
• Set in fridge overnight or at least 4 hours.

Rhubarb

2 x Rhubarb sticks
50g Caster sugar
1 x Vanilla pod
1 x Lemon Thyme
100ml Vegan white wine
50ml Water

• Wash, dry and portion rhubarb
• Bring wine to the boil for 3 minutes, then add water, sugar, vanilla and lemon thyme.
• Bring back to boil, then turn off heat, add rhubarb, and keep covered till ready for use. 

Celeriac Mousse

100g Celeriac, washed, peeled and dried
100ml Almond milk
50ml Vegan double cream
3g Sea salt
1g Mara Seaweed
5g Vegi Gel

• Add to milk and cream, diced celeriac and 1g sea salt.
• Bring to boiling point, cover with paper lid and cook till celeriac is soft. 
• When ready, remove from heat and blend till smooth, add gel, adjust seasoning.
• Add seaweed, and pass through a fine sieve. 
• Allow to set in container till ready for use.