Description
Rhubarb Panna Cotta is a silky, creamy Italian dessert infused with vanilla and topped with a vibrant, tangy rhubarb compote. It’s an elegant and refreshing treat that’s surprisingly easy to make.
Ingredients
Units
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 1/2 teaspoons unflavored gelatin
- 3 tablespoons cold water
- 1 1/2 cups chopped rhubarb
- 1/4 cup granulated sugar (for rhubarb topping)
- 1 tablespoon lemon juice
Instructions
- In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes.
- In a saucepan, combine heavy cream, milk, and 1/2 cup sugar. Heat over medium heat until the sugar dissolves and the mixture is hot but not boiling.
- Remove from heat, stir in vanilla extract, and then whisk in the bloomed gelatin until fully dissolved.
- Pour the mixture into 6 ramekins or serving glasses. Refrigerate for at least 4 hours, or until set.
- Meanwhile, make the rhubarb topping: In a saucepan, combine rhubarb, 1/4 cup sugar, and lemon juice. Cook over medium heat for 10–12 minutes until the rhubarb breaks down and forms a compote. Let cool completely.
- Once the panna cotta is set, spoon the cooled rhubarb compote on top before serving.
Notes
- Can be made up to 2 days ahead and kept chilled in the refrigerator.
- Use clear glasses to show off the vibrant rhubarb topping for presentation.
- To unmold, dip ramekins in warm water for a few seconds before inverting onto a plate.
Nutrition
- Serving Size: 1 panna cotta
- Calories: 290
- Sugar: 20g
- Sodium: 35mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg