Friday, November 16, 2012

Soy Pannacotta with Rhubarb Ginger Compote



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My bad... for not putting up this post last week. sad
I was busy... taking my own sweet time with spring cleaning...  with few tens of glass doors and windows to clean... and at the rate I am going... looks like it will be Summer Cleaning too.

Spring Cleaning is the MAIN reason... but the underlying reason ~ I was distracted by Instagram ...don't tell anyone shhhh dont tell H  ... 

photos from InstaGram
What comes to mind when I mentioned the word 'Spring and Summer'?
Perhaps.... Rhubarb is one of them?


I have been experimenting and cooking rhubarb ever since I could get rhubarb in the market at a reasonable price. Tried baking Rhubarb Streusel Cake... I received 3 thumbs down thumbs down. Had it with Vanilla french Yoghurt... another 3 thumbs down.
Thought I'd give rhubarb another go... this time round, I marry the few ingredients I love ~ rhubarb (of course), ginger and soy milk...the vote was 2:2 .

Hence Soybean Panncotta with Rhubarb compote was 'born' in my kitchen...

I loved the smoothness of Pannacotta with a hint of ginger plus some burst of sweet/sour and gingery taste of Rhubarb compote. H was OK with it .. his comments was "could do with extra sugar"
And the kids... hmmm still 2 thumbs down phbbbbt



Have a blessed week everyone kiss

Lisa H.xox



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Recipe
serves 4-6

{click here to print}

Rhubarb Ginger Compote
250g chopped Rhubarb
50g grated ginger

¼ cup raw sugar (add extra sugar if desired)
SoyBean Pannacota
2 ½ cups of unsweetened soy milk
2/3 cup caster sugar

15 ml gelatin

1 inch of sliced ginger
For the compote
  1. Place chopped rhubarb, grated ginger and sugar in a pot. 
  2. Bring to a quick boil, then lower the heat to a simmer. 
  3. Cook and stir occasionally for 5-6 minutes until rhubarb is soft. 
  4. Take off the heat and leave it aside to cool.

For the Pannacotta
  1. Sprinkle gelatin over ½ cup of soy milk. Leave it aside for 5 minutes. 
  2. In a saucepan, place ginger slices and soy milk, over medium heat until it gently simmer for 5 minutes. 
  3. Take it off the heat, add sugar and gelatin mixture. 
  4. Stir until gelatin is fully dissolved. 
  5. Spray 4-6 ramekins with cooking spray. 
  6. Divide the mixture equally and refrigerate for at least 5 hours. 
  7. Serve with Rhubarb Ginger Compote.








23 comments:

  1. An interesting panna cotta! I'm sure it tastes divine.

    Cheers,

    Rosa

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  2. Wow... I love ginger... ginger creme brulee and ginger pannacotta ... Love them.. Going to try this recipe!

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  3. never mind, your kids gave you 2 thumbs down but i give you 2 thumbs up, hehehe. I can imagine how tasty of your Soybean Pannacotta with Rhubarb Ginger Compote.

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  4. this looks delicious ^^ bet the panna cotta tastes like a dream.. but i'm still wondering how rhubarb (never had any before ^^||) tastes like..

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    Replies
    1. Thank you Hui :D
      Rhubarb is sour and tart...

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  5. Lovely shots! Like the idea of soy panacotta ....might try this out!
    Ha!Ha! in my household, rhubarb compote gets 3 thumbs down from the kids...luckily their papa gives it a big thumbs up :-P

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    Replies
    1. LOL... kids lack the exquisite palate ;P...hehehe

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  6. Looks absolutely yumm! I love soya milk and I want to give this a try!

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  7. Hi Lisa, your dessert look very tempting. I love soya bean... so this pannacota look perfect. Beautiful pictures too.

    Have a great week ahead.

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  8. So pretty! It would be good for vegetarian if using agar agar, I should try as I love pannacotta. And I love your photos! Following you :-)

    Ciao
    Alessandra

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    Replies
    1. Thank you Alessandra :D
      good point that you mentioned here ~ to use agar-agar for our vegetarian friends...

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  9. Ops... tried to follow but I get error 404... will try later

    Ciao
    Alessandra

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  10. Ahhhh delicious dessert! Done with cleaning dear? ;)

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    Replies
    1. Hi Love...
      housework is never done :(

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  11. Hahhaha... The kids are harder to please in the kitchen. But I bet it's just a matter of time before they learn to appreciate the flavours of rhubarb. I know that's what it was like for me, at least. Only very little things I enjoyed eating and always want to have the same things again not very open to new things. But now, what also wanna try, so kepoh hahahah! I like the idea of soy panna cotta and I don't eat enough rhubarb, wanna try this =)

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    Replies
    1. LOL... I am keeping my fingers and toes cross, that one day they will :P

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  12. Hi, this is a great post. I wondered if you would like to link it in to the new Food on Friday which is running right now over at Carole's Chatter. We are collecting recipes using rhubarb. This is the link . I hope you pop over to check it out. There are some great recipes already linked in.

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