A smooth and creamy dairy free dessert topped with a delicious seasonal fruit sauce of strawberries and rhubarb.
Almond Panna Cotta:
- 3 teaspoons unflavored gelatin
- 3 cups almond milk (I like homemade)
- 1/4 cup raw honey
- pinch sea salt
- 1/2 teaspoon vanilla extract
- ½ teaspoon almond extract
Strawberry Rhubarb Compote
- 4–6 stalks rhubarb about 3/4 poound cut into 1“ pieces (about 3 cups)
- 2 tablespoons water
- ¼ cup honey or maple syrup
- 3/4 pound organic strawberries cut in half or sliced if large, fresh or frozen (about 2 cups)
For the Panna Cotta
- Pour 1 cup almond milk into a medium saucepan and sprinkle evenly with the gelatin. Let the milk sit for 5-10 minutes to allow the gelatin to soften.
- Heat the milk and gelatin over medium heat, stirring constantly, until gelatin is dissolved and milk begins to steam, but not boil.
- Stir the remaining almond milk and honey into the warm milk and whisk until all the ingredients are dissolved.
- Remove the pan from the heat and stir in the almond and vanilla extract
- Let it to cool for a few minutes
- Divide the almond mixture evenly among 4 glasses or small bowls. Let sit 10 minutes and cover tightly with plastic wrap, making sure the plastic does not touch the almond milk’s surface.
- Refrigerate 4-5 hours until cold and set.
- Prepare the strawberry rhubarb compote
For the Strawberry Rhubarb Compote
- Put cut up rhubarb into a saucepan with the water.
- Add honey.
- Mix to combine.
- Turn on heat to medium low.
- Once it starts to simmer, cover and turn down to low for 3 minutes until rhubarb is beginning to soften.
- Remove cover, stir and simmer with the cover off for 2-3 minutes more until rhubarb is soft. Turn off the heat.
- Add strawberries and stir.
- Taste to adjust sweetness. If it is too tart add a little stevia or more honey.
- Cool for at least 10 minutes.
- When ready to serve, top each of the 4 panna cotta with strawberry rhubarb compote.
- Category: Dessert
- Cuisine: Farm to Table, Paleo, Diary Free