Lilac and Rhubarb Vegan Panna Cotta
Lilac and Rhubarb Vegan Panna Cotta is a perfect treat for the warmer season! This plant based Panna Cotta recipe is creamy and delicious and topped with juicy rhubarb and lilac syrup. I love this recipe because it uses two luscious seasonal ingredients that are available at the same time. Lilac and rhubarb pair beautifully together. This Panna Cotta is such a lovely dessert for warmer days as it’s a cool dessert that doesn’t require starting your oven and it’s light and refreshing.
Process
The only part of this recipe that takes time is making my recipe for lilac syrup, but that can be made beforehand and enjoyed many different ways other than this Lilac and Rhubarb Vegan Panna Cotta recipe! The rest of the recipe does not take long to make, the hardest part is waiting for the panna cotta to cool and set before digging in!
This Lilac and Rhubarb Vegan Panna Cotta is so quick and easy to make. It’s perfect for those days when you want something that feels fancy, but in reality just comes together in a snap! You should definitely give it a try! Let me know what you think. 🙂
More lilac and rhubarb recipes on the blog:
Lilac and Rhubarb Vegan Panna Cotta
Ingredients
- homemade lilac syrup *
Poached Rhubarb
- 130 g rhubarb 1 stalk, depending on size
- 75 g sugar
- ⅓ cup water
- splash of pure vanilla extract
Panna Cotta
- 400 ml vegan cream
- 1 tsp pure vanilla extract
- 2 rounded tbsp sugar
- ⅔ tsp agar agar
Instructions
- In a medium sized pot over medium heat whisk the vegan cream, vanilla, and sugar together until well combined and the sugar has melted. Next bring the mixture to a boil and immediately add the agar agar. Whisk the mixture vigorously for two minutes then remove the pot from the heat. The agar agar only needs to boil just long enough for it to activate, about two minutes. The mixture may seem not very thick at this point but trust me a little agar agar goes a long way and the panna cotta will firm up nicely in the fridge!
- Pour the mixture in 4-5 heatproof moulds or heatproof glasses. I used silicone muffin cups for mine that are rather small so I made 5. Put in the fridge to set for about 1.5 hrs – 2 hrs depending on the size of the moulds you used.
- Rinse the rhubarb. Depending on the size of the pannacotta moulds you're using, cut the rhubarb in appropriate lengths.
- Heat and stir the sugar and water in a saucepan over medium heat until the sugar has dissolved completely. Poach the rhubarb and vanilla with sugar and water until the rhubarb has softened and sweetened. Remove the rhubarb when it has softened, but not become too soft that it's almost mushy. Save the rhubarb syrup for another use later, use the syrup in drinks for example, or over ice cream. Let the rhubarb and syrup cool.
- Remove the panna cotta from the moulds and decorate with rhubarb and lilac syrup! Enjoy!
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