Description
This Rhubarb Panna Cotta recipe offers a delightful balance of tangy rhubarb compote paired with a rich, creamy vanilla-infused panna cotta. The luscious creamy base is gently set with gelatin and topped with a vibrant rhubarb sauce, creating an elegant dessert perfect for any occasion.
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 Base
- 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 the Rhubarb Compote: In a small saucepan, combine the chopped rhubarb, 1/2 cup granulated sugar, 1/4 cup water, and 1/2 teaspoon vanilla extract. Cook over medium heat, stirring occasionally, until the rhubarb softens and thickens into a compote, about 15 minutes. Remove from heat and set aside to cool completely.
- Bloom the Gelatin: In a small bowl, sprinkle the 2 1/2 teaspoons powdered gelatin over 3 tablespoons of cold water. Let it sit undisturbed for 5 minutes to allow the gelatin to bloom.
- Heat the Cream Mixture: In a separate saucepan, combine 2 cups heavy cream, 1/2 cup whole milk, 1/2 cup granulated sugar, and the scraped seeds of 1 vanilla bean (or 1 teaspoon vanilla extract). Warm over medium heat until the mixture is hot and just about to simmer, but do not let it boil.
- Dissolve the Gelatin: Remove the cream mixture from heat and stir in the bloomed gelatin until it is fully dissolved and smoothly incorporated.
- Pour and Cool: Evenly pour the panna cotta mixture into serving glasses or ramekins. Let them cool to room temperature to prevent condensation in the fridge.
- Refrigerate to Set: Place the glasses in the refrigerator and chill for at least 4 hours, or until the panna cotta is fully set and firm to the touch.
- Serve: Once set, top each panna cotta with a generous spoonful of the cooled rhubarb compote. Serve chilled and enjoy the harmonious blend of creamy and tangy flavors.
Notes
- Ensure the panna cotta mixture does not boil to prevent curdling and maintain a smooth texture.
- Using fresh vanilla bean seeds imparts a more intense vanilla flavor, but extract works well as a substitute.
- For a firmer panna cotta, you may increase gelatin by 1/2 teaspoon.
- Rhubarb compote can be made ahead and refrigerated; reheat slightly before serving or serve cold for a refreshing contrast.
- Use fresh or frozen rhubarb according to availability; frozen rhubarb may release more liquid, adjust cooking time accordingly.
