Orange Blossom Panna Cotta with a Rhubarb Compote

Prep time: 4 hours

Cook time: 35 mins

Total time: 4 hours 35 mins

Serves: 4

Ingredients

For the panna cotta:
Juice of 2-3 large sweet oranges, such as Cara Cara (to yield ¾ cup)
1 tablespoon gelatin
2¼ cups full-fat coconut milk
2½ teaspoons orange blossom water
Pinch fine sea salt
2 tablespoons orange blossom honey
For the compote:
2 tablespoons honey
2 tablespoons orange juice
1 lb thin rhubarb stems (cut down the middle if necessary), cut into 1½-inch pieces
1 teaspoon orange blossom water

Instructions

Put ½ cup of the orange juice into a small pan, sprinkle over the gelatin and set aside for 5 minutes or so, until softened and spongy.
Meanwhile, put the remaining orange juice into a large jug, together with the coconut milk, orange blossom water and salt.
Now heat the gelatin very gently until fully dissolved. This process takes only seconds.
Stir in the honey, then remove from the heat and whisk the gelatin mixture into the coconut milk.
Divide the mixture between four glasses and put into the refrigerator to set. Takes 3-4 hours.
Meanwhile make the compote. Put the honey, orange juice and ¼ cup of filtered water into a sauté pan and bring up to a simmer.
Add the rhubarb, preferably in one layer, cover with a lid, then turn the heat down and cook gently for 4-5 minutes until tender but still retaining its shape.
Remove the rhubarb from the pan with a slotted spoon and set aside.
Reduce the liquid by half, stir in the orange blossom water and pour over the rhubarb. Leave to cool completely.
To serve, put spoonfuls of the compote on top of the panna cotta just before eating.

Recipe by Autoimmune Wellness at https://autoimmunewellness.com/orange-blossom-panna-cotta-rhubarb-compote/