Description
Indulge in the creamy and tangy delight of Rhubarb Panna Cotta, a luscious Italian dessert that layers velvety smooth panna cotta with a vibrant rhubarb compote. This gluten-free and vegetarian treat is perfect for impressing guests or simply treating yourself to a luxurious sweet experience.
Ingredients
Scale
Rhubarb Compote:
- 2 cups chopped fresh rhubarb
- 1/2 cup granulated sugar
- 1 tablespoon water
Panna Cotta:
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 1/2 teaspoons powdered gelatin
- 3 tablespoons cold water
Instructions
- Rhubarb Compote: In a small saucepan, cook rhubarb, sugar, and water until it breaks down into a compote. Let cool.
- Panna Cotta: Heat cream, milk, and sugar until steaming. Stir in vanilla. Bloom gelatin, then stir into the cream mixture.
- Assembly: Divide rhubarb compote among glasses, pour cream mixture, and refrigerate until set.
Notes
- Puree the rhubarb compote for a smoother texture.
- For a tangier flavor, substitute half of the milk with buttermilk.
Nutrition
- Serving Size: 1 panna cotta
- Calories: 280
- Sugar: 24 g
- Sodium: 40 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
