Description
Rhubarb Panna Cotta is a delightful Italian dessert that perfectly balances the tangy taste of rhubarb with creamy, smooth panna cotta. This elegant treat features a rich vanilla-infused cream base topped with a homemade rhubarb compote, offering a refreshing contrast of flavors that’s ideal for spring and summer gatherings.
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 Rhubarb Compote: In a small saucepan, combine chopped rhubarb, 1/2 cup sugar, 1/4 cup water, and 1/2 teaspoon vanilla extract. Cook over medium heat, stirring occasionally, until the rhubarb breaks down and thickens, about 15 minutes. Remove from heat and set aside to cool.
- Bloom Gelatin: Sprinkle 2 1/2 teaspoons powdered gelatin over 3 tablespoons cold water in a small bowl. Let it sit for 5 minutes to bloom and absorb the water.
- Heat Cream Mixture: In another 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 teaspoon vanilla extract. Heat over medium heat until just about to simmer, ensuring it does not boil.
- Dissolve Gelatin: Remove the cream mixture from heat, then stir in the bloomed gelatin until fully dissolved and smooth.
- Pour and Cool: Pour the cream mixture evenly into serving glasses or ramekins. Allow them to cool to room temperature.
- Refrigerate: Place the panna cotta in the refrigerator and chill for at least 4 hours until fully set.
- Serve: Once set, spoon the cooled rhubarb compote over the panna cotta and serve chilled for a refreshing dessert experience.
Notes
- Use fresh or frozen rhubarb depending on availability; frozen works well and may reduce cooking time slightly.
- For a vegetarian version, substitute gelatin with agar-agar powder at equivalent strength.
- Do not boil the cream mixture as it can affect texture and gelatin setting.
- Allow gelatin to bloom properly for a smooth and firm panna cotta.
- Vanilla bean seeds provide a richer flavor but vanilla extract is a convenient alternative.
- This dessert can be made a day ahead and refrigerated until serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
