Description
This Rhubarb Panna Cotta recipe offers a delightful blend of tangy rhubarb compote and creamy, vanilla-infused panna cotta. Perfect for a refreshing dessert, it balances sweetness and tartness with a silky texture that sets beautifully after chilling.
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
- Prepare Rhubarb Compote: In a small saucepan, combine the chopped rhubarb, 1/2 cup 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 Gelatin: Sprinkle the powdered gelatin over 3 tablespoons of cold water in a small bowl. Let it sit for 5 minutes to bloom, ensuring it dissolves smoothly later.
- Heat Cream Mixture: In a separate saucepan, combine 2 cups heavy cream, 1/2 cup whole milk, 1/2 cup sugar, and the scraped seeds from the vanilla bean (or 1 tsp vanilla extract). Heat over medium heat just until the mixture is about to simmer; avoid boiling to maintain creamy texture.
- Dissolve Gelatin: Remove the cream mixture from heat and stir in the bloomed gelatin thoroughly until completely dissolved to ensure a smooth panna cotta.
- Pour Into Molds: Pour the panna cotta mixture evenly into serving glasses or ramekins. Allow it to cool to room temperature to avoid condensation when refrigerating.
- Chill to Set: Refrigerate the panna cotta for at least 4 hours, or until fully set with a firm yet creamy texture.
- Serve: Once set, spoon the cooled rhubarb compote over the panna cotta and serve chilled for a perfect harmony of tangy and creamy flavors.
Notes
- Ensure gelatin is fully dissolved for a smooth texture without lumps.
- If using frozen rhubarb, thaw slightly before cooking to speed up the compote process.
- You can substitute vanilla bean with pure vanilla extract if preferred.
- Allow panna cotta to reach room temperature before refrigerating to avoid condensation and watery texture.
- For a lighter version, substitute half the cream with whole milk or use a low-fat cream alternative.
