Thursday, August 11, 2022
HomeRaw FoodVegan Rhubarb Panna Cotta - Golubka Kitchen

Vegan Rhubarb Panna Cotta – Golubka Kitchen

Vegan Rhubarb Panna Cotta - Golubka Kitchen

I made this vegan rhubarb panna cotta on a whim and was so pleasantly shocked with the way it turned out, plus how simple it was to make. I had an concept of utilizing silken tofu as the bottom of the panna cotta, because it has that velvety, pudding-like texture that jogs my memory of the unique. For the thickener, I used arrowroot powder, which is what I had it readily available. I’ll say that the feel of this tofu panna cotta will not be completely true to acutal panna cotta – it’s a bit softer because of the limitations of arrowroot. One thing like agar would have gotten me nearer to the unique, however I wished to work with what I had, plus in my expertise, arrowroot is rather more frequent in shops. And, the result’s so scrumptious as is!
The silken tofu base is flavored with lemon zest and vanilla, then chilled and topped with a stupendous rhubarb compote. Some other fruit compote and even some form of caramel sauce can be utilized instead of the rhubarb. Hope you’ll give this recipe a strive someday this spring/summer season.

Vegan Rhubarb Panna Cotta - Golubka Kitchen

Vegan Rhubarb Panna Cotta - Golubka Kitchen

Vegan Rhubarb Panna Cotta



for the rhubarb compote

  • 1 lb/455 g rhubarb, sliced into 1″ items
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract

for the panna cotta

  • 16 oz/455 g silken tofu
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • zest from 1 lemon
  • 1 tablespoon arrowroot powder


to make the rhubarb compote

  1. In a medium saucepan, mix the rhubarb, maple syrup, and vanilla extract. Carry to a boil over medium hight warmth, then decrease the warmth and simmer for 10-Quarter-hour, till the rhubarb is comfortable and jammy. Let cool, then hold refrigerated in an hermetic container till prepared to make use of.

to make the panna cotta

  1. Put together 4 small glasses for serving.
  2. In a blender, mix the tofu, maple syrup, vanilla, and lemon zest. Mix on excessive till clean.
  3. Switch the combination to a small saucepan. Add the arrowroot little by little, whisking it in concurrently, to keep away from lumps. Warmth the saucepan over medium low warmth, stirring continuously, for about 5 minutes, or till you discover the combination thickening. Distribute the panna cotta between the ready glasses and let cool to room temperature. Switch the glasses to the fridge and let the panna cotta chill and set utterly.
  4. Distribute the rhubarb compote over the panna cotta. Serve chilly.




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