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If you’ve ever visited my blog you’ll believe me when I say I’m mad for panna cotta — I already have two versions over there. They make a perfect AIP treat because they contain a good amount of healthy fat, some all-important gelatin for joint and gut maintenance and repair, plus you need only the merest hint of sweetener.
I also have a thing for orange blossom water and highly recommend you add a bottle to a your own cupboard. Don’t go thinking it’s a waste to buy for this one recipe — I often use it in salad dressings, North African tagines, whipped coconut cream, smoothies and ice creams amongst other things. Do check the label before you buy, though. It should be distilled 100% pure orange blossom water and nothing else.
Both simple to make, the panna cotta and compote are wonderful on their own. However put them together and you have a beautiful match made in heaven. Try to find the pinkest rhubarb stalks possible and cook them gently so as to preserve the color that can easily be lost otherwise.
- 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
- 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.