RECIPE: Rose Lawrence's Oat Milk Panna Cotta

RECIPE: Rose Lawrence's Oat Milk Panna Cotta

With a lemony oat crumble.

October 11, 2019
● 2 min read
RECIPE: Rose Lawrence's Oat Milk Panna Cotta

RECIPE: Rose Lawrence's Oat Milk Panna Cotta

With a lemony oat crumble.

October 11, 2019
● 2 min read

Chef Rose Lawrence is at the forefront of experimentation with all things grain at her "nomadic bakery" Red Bread, so she was a natural person to turn to when we needed inspiration around creatively utilizing oat milk. Watch her make this panna cotta in our new video series in partnership with Planet Oat, then hit the recipe below if you want to give it a try at home. It's worth noting, the fruit can be altered to fit what you can find seasonally in your local market.

4 servings

For the Panna Cotta:

2 cups oat milk, divided

¼ cup sugar

1 envelope unflavored gelatin powder

½ cup coconut cream

1 teaspoon vanilla bean paste

For the Oat Crumble:

¾ cup sugar

Finely grated zest of 2 lemons or Meyer lemons

½ cup plus 1 tablespoon olive oil

1 teaspoon fine sea salt

½ teaspoon vanilla

1½ cups oat flour

¾ cup tapioca flour

For the Seared Apricots:

2 tablespoons olive oil

2 firm ripe apricots, quartered

Directions:

  1. In a medium saucepan combine 1 cup oat milk, sugar, and gelatin. Let sit 5 minutes.
  2. Heat gelatin mixture just until steaming, stirring to dissolve sugar. Take off heat and stir in remaining 1 cup oat milk, coconut cream, and vanilla.
  3. Strain mixture into a large measuring cup with a pouring lip, then divide between 4 cups.
  4. Refrigerate at least 1 hour or until set.
  5. While panna cotta sets, prepare oat crumble: Preheat oven to 350℉.
  6. In a medium bowl or a stand mixer fitted with the paddle attachment combine sugar and lemon zest. Mix on low speed for 2 minutes.
  7. Add oil, salt, and vanilla and mix to combine.
  8. In a medium bowl whisk to combine oat flour and tapioca flour. Add to oil mixture and mix on low speed until a dough forms.
  9. Transfer dough to a large piece of parchment paper. Top with another piece of parchment paper. Roll out dough to ¼” thick, and prick all over with a fork.
  10. Slide dough (still on parchment) onto a cookie sheet.
  11. Bake until golden brown and firm to the touch, about 25 minutes. Let cool completely, then crumble into pieces.
  12. For apricots, heat a heavy skillet over medium heat until hot. Add oil. When oil shimmers, place apricots cut side down in skillet for 1 minute or until just starting to brown. Transfer to a plate to cool.
  13. Serve panna cottas topped with apricot pieces and oat crumble.

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