Name: Rhubarb Panna Cotta: A Perfect Harmony of Tangy and Creamy
Prep time: 15 min
Cook time: 20 min
Total time: 4 h 35 min
Cuisine: Italian
Ingredients: 2 cups chopped rhubarb (fresh or frozen); 1/2 cup granulated sugar; 1/4 cup water; 1/2 tsp vanilla extract; 2 cups heavy cream; 1/2 cup whole milk; 1/2 cup granulated sugar; 1 vanilla bean (or 1 tsp vanilla extract); 2 1/2 tsp powdered gelatin; 3 tbsp cold water

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Why You’ll Love This Recipe

Rhubarb Panna Cotta offers several reasons to become your go-to spring dessert:

Perfect Balance of Flavors – The creamy panna cotta and tart rhubarb compote create a perfect harmony of flavors, making each bite both refreshing and indulgent.
Elegant Presentation – This dessert’s beautiful layers in clear glasses or ramekins make it visually striking and ideal for special occasions.
Make-Ahead Convenience – The panna cotta needs to set in the fridge, allowing you to prepare it in advance and freeing up time on the day of your event.
Luxurious Yet Simple – Despite its sophisticated flavor, panna cotta is relatively easy to make, with only a few simple ingredients.
Versatile – While rhubarb is the star of this recipe, you can swap it for other fruits like strawberries, berries, or citrus to change things up seasonally.

This Rhubarb Panna Cotta is a delightful treat that strikes the perfect balance between elegance and simplicity, making it perfect for any occasion.

Ingredients

To make this delightful Rhubarb Panna Cotta, you’ll need the following ingredients:

For the Rhubarb Compote:

2 cups chopped rhubarb (fresh or frozen)
1/2 cup granulated sugar
1/4 cup water
1/2 tsp vanilla extract

For the Panna Cotta:

2 cups heavy cream
1/2 cup whole milk
1/2 cup granulated sugar
1 vanilla bean (or 1 tsp vanilla extract)
2 1/2 tsp powdered gelatin
3 tbsp cold water

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Follow these simple steps to prepare your Rhubarb Panna Cotta:

Make the Rhubarb Compote: In a small saucepan, combine chopped rhubarb, sugar, water, and vanilla extract. Cook over medium heat, stirring occasionally, until the rhubarb breaks down and thickens (about 15 minutes). Set aside to cool.
Prepare the Gelatin: In a small bowl, sprinkle the powdered gelatin over 3 tablespoons of cold water. Let it bloom for 5 minutes.
Make the Panna Cotta: In a separate saucepan, combine heavy cream, whole milk, granulated sugar, and the scraped seeds of the vanilla bean (or vanilla extract). Heat over medium heat until just about to simmer, making sure it doesn’t boil.
Combine the Gelatin: Remove the cream mixture from heat and stir in the bloomed gelatin until it is completely dissolved.
Pour into Glasses or Ramekins: Pour the mixture evenly into serving glasses or ramekins. Allow the panna cotta to cool to room temperature.
Refrigerate: Refrigerate for at least 4 hours, or until the panna cotta has fully set.
Serve: Once the panna cotta is set, spoon the rhubarb compote over the top and serve chilled.

Servings and Timing

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 4 hours 35 minutes (includes chilling time)
Servings: 4 servings

Variations

Berry Panna Cotta: Swap the rhubarb for berries such as strawberries, raspberries, or blackberries for a different flavor.
Infused Panna Cotta: Infuse the cream with herbs like basil, mint, or lavender for an added layer of flavor before mixing in the gelatin.
Citrus Compote: Make a citrus compote with oranges, lemons, or grapefruits to pair with the creamy panna cotta base.

Storage/Reheating

Storage: The panna cotta can be stored in the refrigerator for up to 3 days. Just cover the glasses or ramekins with plastic wrap.
Reheating: Panna cotta is typically served cold, so reheating is not necessary. If the compote thickens in the fridge, simply warm it slightly before serving.

FAQs

1. Can I make this dessert ahead of time?

Yes! In fact, panna cotta is best made ahead of time, as it needs several hours to set in the refrigerator.

2. Can I use a different type of fruit for the compote?

Absolutely! You can use any seasonal fruit such as berries, apples, or peaches. Adjust the sugar levels depending on the sweetness of the fruit.

3. How do I know when the panna cotta is set?

The panna cotta will be firm to the touch but still have a slight jiggle when it’s ready. It should hold its shape without being too solid.

4. Can I use agar-agar instead of gelatin?

Yes, you can substitute gelatin with agar-agar. The ratio is different, so check the package instructions for the correct amount to use.

5. How long can I store the panna cotta in the fridge?

You can store the panna cotta for up to 3 days in the refrigerator, but it is best enjoyed within 1-2 days for optimal freshness.

6. Can I make this dairy-free?

Yes, you can use coconut milk or almond milk instead of the cream and whole milk for a dairy-free version, though the texture may be slightly different.

7. How can I make this panna cotta less sweet?

If you prefer a less sweet panna cotta, you can reduce the amount of sugar in the cream mixture and the compote.

8. Can I use store-bought rhubarb compote?

Yes, you can use store-bought rhubarb compote, but homemade compote will add a fresher flavor and a more personalized touch.

9. Can I make this dessert without a vanilla bean?

Yes, you can substitute 1 teaspoon of vanilla extract for the vanilla bean.

10. Can I freeze panna cotta?

Freezing panna cotta is not recommended, as the texture may change once thawed. It’s best enjoyed fresh after setting in the refrigerator.

Conclusion

Rhubarb Panna Cotta is an elegant and flavorful dessert that celebrates the unique tartness of rhubarb and the creamy richness of panna cotta. This dish strikes the perfect balance between sweet and tangy, offering a visually stunning and delicious end to any meal. With its simplicity and make-ahead convenience, it’s an ideal treat for dinner parties, special occasions, or a quiet evening at home. Whether you’re a panna cotta fan or new to this classic Italian dessert, this recipe will not disappoint.