Description
Rhubarb Panna Cotta is a sophisticated dessert featuring a creamy vanilla panna cotta topped with a tangy rhubarb compote. This dessert offers a beautiful balance of smooth, creamy texture and vibrant tartness, making it a perfect choice for special occasions or romantic evenings.
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
Instructions
- 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.
- In a small bowl, sprinkle the powdered gelatin over 3 tablespoons of cold water. Let it bloom for 5 minutes.
- 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.
- Remove the cream mixture from heat and stir in the bloomed gelatin until it is completely dissolved.
- Pour the mixture evenly into serving glasses or ramekins. Allow the panna cotta to cool to room temperature.
- Refrigerate for at least 4 hours, or until the panna cotta has fully set.
- Once set, spoon the rhubarb compote over the top and serve chilled.
Notes
Feel free to swap rhubarb for other fruits like berries, apples, or peaches for a different flavor.
You can infuse the cream with herbs like basil or mint for added complexity.
For a dairy-free version, use coconut milk or almond milk instead of the cream and whole milk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Chilled
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 28g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
