Description
Rhubarb panna cotta is a creamy, elegant dessert that combines the rich texture of traditional panna cotta with the vibrant tartness of fresh rhubarb. This delightful dish captures the essence of spring, making it perfect for any occasion, whether it’s a family gathering or an upscale dinner party. The silky smoothness paired with a hint of sweetness and tang will leave your guests raving about this unique treat.
Ingredients
Scale
- 2 cups fresh rhubarb, chopped
- ½ cup granulated sugar (adjust to taste)
- 1 cup heavy cream
- 2 teaspoons unflavored gelatin powder
- 1 teaspoon pure vanilla extract
- 3 tablespoons cold water
Instructions
- In a saucepan over medium heat, cook chopped rhubarb with sugar until soft (about 10 minutes).
- In a small bowl, sprinkle gelatin over cold water; let bloom for about 5 minutes.
- In another saucepan, heat heavy cream and vanilla until warm (do not boil).
- Stir bloomed gelatin into warm cream until dissolved, then fold in the rhubarb mixture.
- Pour into serving glasses or molds and refrigerate for at least 4 hours or until set.
- Serve chilled topped with whipped cream or fresh berries.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 panna cotta (120g)
- Calories: 210
- Sugar: 18g
- Sodium: 30mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 60mg