Panna Cotta with Rhubarb Sauce
It is well known that Kuzu contains great health benefits, as it contains powerful isoflavones. This recipe is a great way to enjoy kuzu! It is perfect for entertaining your guests and lovely to have as a self-indulging treat.
What is Kuzu?
Kuzu is a traditional medicinal starch and has been widely used in China and Japan for thousands of years. It has many healthy benefits such as:
- Helps with high blood pressure/cholesterol/heart disease
- Helps ease menopause symptoms
- Regulates glucose levels
- Reduces inflammation
- Natural cold and flu medicine
It is also known as a healthy cooking starch and jelling agent and is very versatile as you can add it to many different things, even desserts! Here is a lovely dessert recipe with Kuzu!
- 500ml of soy milk
- 60ml agave nectar or maple syrup
- 1/4 tsp of agar agar powder
- 2 TBSP of kuzu
- 1 tsp of vanilla paste
- 1/2 bunch Rhubarb (about 200g), cut into 1cm pieces
- 1/2 cup unrefined sugar or agave syrup
- Grated zest of 1/2 lemon
- 100 ml water (or 50ml white wine and 50ml water)
- 2 tsp vanilla essence
- Place the kuzu and small amount of soymilk in a small pot and mix well to dissolve the kuzu.
- Add the rest of soy milk, agave syrup, agar agar and vanilla paste then heat over medium heat. Stir continuously with spatula.
- Bring to the boil and turn down to low heat, simmer for 2 mins.
- Pour into molds and refrigerate until set.
- To make rhubarb sauce, place rhubarb, zest, water in a sauce pan and bring to boil. Skim the scam on the surface. Reduce heat and add agave syrup and vanilla essence and simmer until rhubarb is soft. Refrigerate until cool.
- Serve Panna cotta with rhubarb sauce.
MEMO: You can simply blend all the ingredients (soymilk, agar, kuzu and vanilla paste) in a blender before cooking them to avoid lumpiness.
This recipe is from my cookbook ” Japanese superfoods“.
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