Rhubarb panna cotta

A summer panna cotta flavour with rhubarb inside and as topping.

Course Dessert

Cuisine Italian

Keyword panna cotta, rhubarb

Prep Time 10

Cook Time 10

Resting Time 2

Total Time 2 20

Servings people

Calories 270kcal

Author Eva | Electric Blue Food

Slice rhubarb stalks into small pieces (1 cm), add to a saucepan with 40g of sugar, toss and set on medium heat. Cook until rhubarb falls apart, 5-6 minutes. Pour 1 tablespoon of rhubarb compote into each serving mold and spread evenly on the bottom of each and every one. Set aside.
In another saucepan, cook the cream and sugar on medium heat until the cream is warm but not boiling. Stir from time to time to dissolve the sugar. Aside, soak the gelatin in cold water for 5 minutes. Warm up the milk, drain softened gelatin sheets squeezing out excess water and stir into hot milk. Pour gelatin mixture into cream mixture.
Add rhubarb compote leftovers to the cream mixture and blend until smooth. Divide into molds pouring over the compote on the bottom. To ensure the stream of panna cotta layers on top of the rhubarb compote, I advise you to pour over a spoon. Chill in the fridge for a min of 2 hours.

The nutritional information provided is made with an online calculator and only meant to be used as a guideline.