The tang of homemade rhubarb compote perfectly compliments the creamy vanilla bean panna cotta for this delicious springtime rhubarb panna cotta dessert.
For the Compote
400g Rhubarb, fresh and trimmed
1 Lemon, juice and zest
75g Caster Sugar
1 tbsp Honey
For the Panna Cotta
2.5 Sheets Gelatine or 1 Packet of Powdered Gelatine, approx 12g
400g Double or Heavy Cream
150ml Milk, Full-fat
60g Caster Sugar
1 tsp Vanilla Bean Paste
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.
When making the compote you can add other flavours and fruits - why not add some fresh strawberries, or a piece of gingerand 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.
CoursesDesserts & Sweets
Serving Size1 Serving
Amount Per Serving
% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Crumbs & Corkscrews at https://crumbsandcorkscrews.co.uk/rhubarb-panna-cotta/