Panna Cotta with Rhubarb
Silky cream dessert with tangy rhubarb on top makes a fresh ending that can be prepared well ahead. This recipe for panna cotta with rhubarb gives soft vanilla …
Ingredienser
Instructions
Soak the gelatin sheets in cold water for 5 to 10 minutes, until soft.
Pour cream and sugar into a saucepan. Split the vanilla pod lengthwise, scrape out the seeds and add both seeds and pod to the pan.
Heat the mixture to just below boiling while stirring, but do not let it boil.
Remove the pan from the heat and take out the vanilla pod. Squeeze the water from the gelatin sheets and stir them into the hot cream until dissolved.
Pour the mixture into serving glasses or molds.
Refrigerate for at least 4 hours, preferably overnight, until the panna cotta has set.
Cut the rhubarb into pieces and add it to a saucepan with sugar, lemon juice and water.
Bring to a boil and let the rhubarb simmer for 10 to 15 minutes, until soft and turned into compote. Cool.
Top the panna cotta with rhubarb compote before serving.
Nutrition per serving
Energi ca. 480 kcal
Protein 4.3 g
Fett 48.8 g
Karbohydrater 5.9 g
Fiber 0.6 g
Sukker 4.7 g
Salt 0.6 g
Tips & tricks
Top the panna cotta with the rhubarb compote just before serving. This keeps the dessert neater in the glass and helps the compote keep fresher flavor and color.
Did you know?
Panna cotta gets its silky texture when cream is heated gently and set with just enough gelatin. Rhubarb adds fresh acidity that balances the rounded cream flavor and makes the dessert feel lighter. It can be made well in advance, which makes it practical for guests and larger dinners.
