Almond Milk Panna Cotta With Pink Forced Rhubarb

Nothing says springtime like light and refreshing desserts and this Almond Milk Panna Cotta is just that. Made with just three natural ingredients - almond milk, date syrup and agar agar - and topped with electric pink forced rhubarb, this feel-good recipe is the perfect sweet for any occasion.

What you need

For the panna cotta:


500ml
Plenish Almond Milk
5 tbsp date/maple syrup
1 1/2. tbsp agar agar flakes

For the rhubarb:

200g rhubarb
A drizzle of date/maple syrup

To serve:

2 tbsp almonds

Step 1

Pour the Plenish Almond Milk and date syrup or maple syrup into a small saucepan and stir to combine. Sprinkle the agar agar on top so that it floats.

Step 2

Turn the heat on low and bring to the boil without the stirring, then reduce to a simmer and stir for five minutes. Pour into four glasses or moulds. Allow to cool and refrigerate for a couple of hours until it sets.

Step 3

To roast the rhubarb preheat the oven to 180C (fan). Place the rhubarb on an oven tray and drizzle with a little date or maple syrup. Place in the centre of the oven and roast for 10 minutes or until the rhubarb just begins to soften. On a separate tray roast the almonds for the same amount of time.

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