Coconut and Orange Panna Cotta with Rhubarb Compote from Madhouse Cookbook: Delicious Recipes for th
The subtle coconut and orange flavor of these rich, creamy Italian desserts is perfectly balanced by the tangy, juicy rhubarb, and this rounds any meal off with style. I like to leave the panna cot...
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Cooking tools:
- Glass
- Ramekin
- Gelatin mold
- Dariole mold
- Saucepan
- Whisk
- Measuring cup
- Teacup
Ingredients
- ¾ cup plus 2 tablespoons heavy cream
- peeled zest of 1 orange
- 2 teaspoons unflavored powdered gelatin or 4 leaves gelatin
- 1½ cups plus 2 tablespoons coconut milk
- a little vegetable oil, for greasing
- 2 tablespoons orange juice
- 1⅔ cups rhubarb cut into 1-inch pieces
- ¼ cup sugar
- scant 1 cup confectioners’ sugar
- ⅔ cup plain yogurt
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