Serves 4
Coconut cream: 375 coconut milk. 150g coconut cream. Zest of 1 lime and juice of ½. 3g SOSA pro panna cotta. 6cm by 6cm ring moulds.
Clingfilm the moulds and spray with non-stick spray. Combine all ingredients in a saucepan, and blend with a hand blender until thoroughly combined. Bring to the boil, and then put this mix into a jug and pour into moulds. Allow to set in the fridge for about 1 hour.
Coconut tuile: 45g desiccated coconut (blended until it’s a little finer). 45g icing sugar. 30g dairy free spread. 17g gluten free plain flour. 50g chickpea water.
Melt the dairy free spread. Combine the dry ingredients, then add the chickpea water followed by the spread, and mix until smooth. Allow to set in the fridge. Pre-heat the oven to 155 deg cel. Spread a thin layer of the tuile mix over a silicon mat, and then score triangle shapes in the mix. Bake in the oven for 8-10 minutes or until golden brown.
Rhubarb foam: 500g rhubarb puree. 100g of icing sugar. 50g SOSA pro espuma cold.
Combine all the ingredients and blend until smooth. Place in a cream whipper, and charge with 1 or 2 gas canisters, chill.
Poached rhubarb: 150g caster sugar. 150g water. 10g dried hibiscus, 150g rhubarb- sliced on the angle in 1cm pieces.
Place the sugar, water, and hibiscus in a suitable saucepan, and bring to the boil, and then add the rhubarb and remove from the heat. Allow to cool in the liquid, and then drain.
25g toasted coconut chips.
