Description
This Rhubarb Panna Cotta recipe perfectly balances the tangy brightness of rhubarb compote with the smooth, creamy texture of classic panna cotta. It is a refreshing and elegant dessert that’s simple to prepare and irresistibly delicious.
Ingredients
Scale
Rhubarb Compote
- 2 cups chopped rhubarb (fresh or frozen)
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/2 tsp vanilla extract
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
Instructions
- Make the Rhubarb Compote: In a small saucepan, combine the chopped rhubarb, 1/2 cup granulated sugar, 1/4 cup water, and 1/2 tsp vanilla extract. Cook over medium heat, stirring occasionally until the rhubarb breaks down and the mixture thickens, about 15 minutes. Remove from heat and set aside to cool.
- Bloom the Gelatin: Sprinkle the powdered gelatin over 3 tablespoons of cold water in a small bowl. Let it sit for 5 minutes to bloom, which allows it to absorb water and soften.
- Heat the Cream Mixture: In another saucepan, combine 2 cups heavy cream, 1/2 cup whole milk, 1/2 cup granulated sugar, and the seeds scraped from 1 vanilla bean or 1 tsp vanilla extract. Heat gently over medium heat until the mixture is just about to simmer. Be careful not to boil.
- Dissolve the Gelatin: Remove the cream mixture from the heat. Stir in the bloomed gelatin thoroughly until completely dissolved, ensuring a smooth panna cotta set.
- Pour and Cool: Pour the cream mixture evenly into serving glasses or ramekins. Let them cool to room temperature before moving to refrigeration.
- Refrigerate to Set: Refrigerate the panna cotta for at least 4 hours, or until fully set and firm to the touch.
- Serve with Compote: Once set, spoon the cooled rhubarb compote over the panna cotta and serve chilled for a delightful combination of creamy and tangy flavors.
Notes
- Ensure gelatin does not boil as it will lose its setting properties.
- If using frozen rhubarb, thaw completely and drain excess water for best results.
- Use fresh vanilla bean for a more intense vanilla flavor, but extract works well too.
- Make panna cotta a day ahead to save time and enhance flavor melding.
- For an added touch, garnish with fresh mint leaves or a light dusting of powdered sugar.
