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Rhubarb Panna Cotta

Rhubarb Panna Cotta

4.50 from 2 votes
Serves : 6 Servings
The tang of homemade rhubarb compote perfectly compliments the creamy vanilla bean panna cotta for this delicious springtime rhubarb panna cotta dessert.
Author: Lou Carruthers
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Prep Time 5 mins
Cook Time 15 mins
Setting Time 6 hrs
Total Time 6 hrs 20 mins

Ingredients
 

For the Compote

  • 400 g Rhubarb fresh and trimmed
  • 1 Lemon juice and zest
  • 75 g Caster Sugar
  • 1 tbsp Honey

For the Panna Cotta

  • 2.5 Sheets Gelatine or 1 Packet of Powdered Gelatine approx 12g
  • 400 g Double or Heavy Cream
  • 150 ml Milk Full-fat
  • 60 g Caster Sugar
  • 1 tsp Vanilla Bean Paste

Instructions
 

  • To Make the Compote
  • Roughly chop the rhubarb stems into pieces approximately 2cm in length
  • In a medium saucepan, add the rhubarb, lemon juice and zest, caster sugar and honey, and cover with a lid.
  • Heat the rhubarb over a medium heat for 15-20 minutes until the rhubarb has broken down. Stir occasionally to stop the rhubarb catching.
  • Although the compote to cool and keep in a sterilised jar in the fridge for up to 1 week.
  • To Make the Panna Cotta
  • If using gelatine sheets, fill a bowl with cold water and add the sheets to soak for 5 minutes. See notes for using powdered gelatine.
  • In a heavy-bottomed saucepan, add the cream, milk, caster sugar and vanilla bean paste and gently bring to the boil over a gentle heat, stirring occasionally. Remove the saucepan from the heat.
  • Take the gelatine sheets and squeeze out any water. Add the gelatine to the heated cream and stir until it has completely dissolved.
  • Once dissolved, pass the mixture through a fine sieve into a jug, then divide equally behind 4 glasses. Set to chill in the fridge overnight or for 6 hours.
  • When ready to serve, remove the panna cotta from the fridge and top with the rhubarb compote.

Notes

  • When making the compote you can add other flavours and fruits - why not add some fresh strawberries, or a piece of ginger and maybe some orange peel. 
  • If you are using powdered gelatine for the panna cotta, when the cream is heated take 100ml of the mixture in a separate bowl and dissolve the powdered gelatine in it; then add back to the rest of the mixture and stir in. Strain through a sieve as normal.

Nutrition

Serving: 1ServingCalories: 354kcalCarbohydrates: 32gProtein: 3gFat: 25gSaturated Fat: 16gPolyunsaturated Fat: 7gTrans Fat: 1gCholesterol: 77mgSodium: 35mgFiber: 1gSugar: 28g

DISCLAIMER

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

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