Description
Rhubarb panna cotta is a luxurious dessert that perfectly combines creamy custard with a tangy rhubarb compote. This elegant dish not only captivates the palate but also impresses at dinner parties or cozy nights in. With its silky texture and bright flavors, each spoonful is a delightful experience that’s surprisingly easy to prepare, making it an ideal choice for both novice and experienced cooks.
Ingredients
Scale
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup sugar (divided)
- 2 tsp unflavored powdered gelatin
- 1 1/4 cups fresh rhubarb, chopped
- 1 tsp vanilla extract
- 2 tbsp lemon juice
Instructions
- Bloom the gelatin: Sprinkle gelatin over cold water and let it sit for 5 minutes.
- Heat the cream mixture: In a saucepan, combine heavy cream, whole milk, 1/4 cup sugar, and vanilla extract over medium heat until warm but not boiling.
- Add gelatin: Remove from heat and whisk in bloomed gelatin until dissolved.
- Chill: Pour into serving cups and refrigerate for at least 4 hours until set.
- Prepare compote: Cook chopped rhubarb with remaining sugar and lemon juice over medium heat for about 10 minutes until soft; cool slightly.
- Serve: Top panna cotta with rhubarb compote before serving.
Nutrition
- Serving Size: 1 panna cotta (120g)
- Calories: 245
- Sugar: 21g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 40mg