Description
This easy rhubarb panna cotta is a creamy, elegant dessert with a silky vanilla base and a tangy rhubarb compote topping – a stunning make-ahead treat perfect for spring entertaining.
Ingredients
Units
Scale
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 1/2 teaspoons powdered gelatin
- 3 tablespoons cold water
- 1 1/2 cups chopped rhubarb
- 1/4 cup sugar (for rhubarb compote)
- 1 tablespoon lemon juice
Instructions
- In a small bowl, sprinkle gelatin over cold water and let bloom for 5–10 minutes.
- In a saucepan, combine cream, milk, and 1/2 cup sugar. Heat over medium heat until sugar is dissolved and mixture is hot but not boiling.
- Remove from heat, stir in vanilla, and then whisk in the bloomed gelatin until fully dissolved.
- Pour mixture into serving glasses or ramekins. Chill in the refrigerator for at least 4 hours or until set.
- Meanwhile, in a small saucepan, combine rhubarb, 1/4 cup sugar, and lemon juice. Cook over medium heat for 8–10 minutes until rhubarb softens into a compote. Let cool completely.
- Spoon rhubarb compote over set panna cotta just before serving.
Notes
- For a dairy-free version, substitute coconut cream and non-dairy milk.
- Panna cotta can be made up to 2 days in advance.
- Use a mix of red and green rhubarb for a lovely color contrast.
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 20g
- Sodium: 30mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg