Rhubarb Panna Cotta
Rhubarb Panna Cotta is a delightful Italian dessert that beautifully combines the creamy richness of panna cotta with the tangy flavor of fresh rhubarb. This elegant treat features a silky smooth base topped with a vibrant rhubarb compote, making it perfect for impressing guests at dinner parties or indulging in a sweet moment at home. With its simple preparation and minimal ingredients, you can easily recreate this refreshing dessert that evokes the warmth of spring and fond childhood memories.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Dessert
- Method: Chilling
- Cuisine: Italian
Ingredients
Scale
- 2 cups fresh rhubarb stalks, chopped
- 1/2 cup granulated sugar (adjust to taste)
- 1 cup heavy cream
- 1 tablespoon unflavored gelatin powder
- 1 teaspoon pure vanilla extract
- 1/4 cup cold water
Instructions
- Prepare the Rhubarb: In a saucepan, combine chopped rhubarb and sugar with a splash of water. Cook over medium heat for about 10 minutes until soft.
- Bloom the Gelatin: In a bowl, sprinkle gelatin over cold water and let sit for 5 minutes until it thickens.
- Heat Cream: In another saucepan, heat heavy cream and vanilla extract until just simmering. Remove from heat and stir in bloomed gelatin until dissolved.
- Mix Together: Fold cooled rhubarb into the cream mixture or blend for a smoother texture before combining.
- Chill: Pour the mixture into serving molds or glasses and refrigerate for at least 4 hours until set.
- Serve: Gently run a knife around the edges if using molds, invert onto plates, or serve straight from glasses. Garnish with fresh fruit or mint as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 15g
- Sodium: 30mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg