Description
This Rhubarb Panna Cotta recipe offers a delightful combination of tangy and creamy flavors, featuring a smooth Italian panna cotta topped with a vibrant homemade rhubarb compote. Perfect for summer or any time you crave a refreshing dessert with a delicate balance of sweetness and tartness.
Ingredients
Scale
Rhubarb Compote
- 2 cups chopped rhubarb (fresh or frozen)
- 1/4 cup granulated sugar
- 1 tablespoon water
- 1/2 teaspoon vanilla extract
Panna Cotta
- 2 cups heavy cream
- 1 cup whole milk
- 1/3 cup granulated sugar
- 1 1/2 teaspoons unflavored gelatin
- 2 tablespoons cold water
- 1 teaspoon vanilla extract
Instructions
- Prepare the rhubarb compote: Combine the rhubarb, sugar, and water in a small saucepan over medium heat. Cook for 10 to 15 minutes, stirring occasionally, until the rhubarb softens and breaks down. Remove from heat, stir in the vanilla extract, then allow the compote to cool completely. Chill in the refrigerator until ready to serve.
- Bloom the gelatin: Place the cold water in a small bowl and sprinkle the gelatin evenly on top. Let it sit for about 5 minutes to fully bloom and absorb the liquid.
- Make the panna cotta mixture: In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat while stirring until the sugar dissolves and the mixture is hot but not boiling. Remove from heat, then stir in the bloomed gelatin until completely dissolved. Add the vanilla extract and mix well.
- Set the panna cotta: Pour the panna cotta mixture evenly into 6 small ramekins or glasses. Allow them to cool slightly at room temperature before transferring them to the refrigerator. Chill for at least 4 hours or until fully set.
- Serve: Once set, spoon a generous layer of chilled rhubarb compote over each panna cotta. Garnish with fresh mint leaves or a thin slice of rhubarb if desired for an elegant presentation.
Notes
- For a dairy-free version, substitute full-fat coconut milk in place of the cream and milk.
- The rhubarb compote can be prepared up to 3 days in advance and stored in the refrigerator.
- Serve the dessert in clear glasses or ramekins for a beautiful, layered effect.
- Ensure the gelatin is fully dissolved to avoid any grainy texture in the panna cotta.
- Adjust sugar amounts slightly depending on the tartness of your rhubarb and personal preference.
Nutrition
- Serving Size: 1 ramekin (approx. 150g)
- Calories: 260
- Sugar: 19g
- Sodium: 35mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
