Description
Rhubarb panna cotta is a delightful dessert that blends creamy smoothness with the tangy essence of fresh rhubarb. This elegant treat is surprisingly easy to make, requiring just a handful of ingredients and minimal effort. Perfect for impressing dinner guests or indulging in a sweet moment after a busy week, this panna cotta is sure to be a showstopper at any gathering.
Ingredients
Scale
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 1 tablespoon gelatin powder
- 1 cup whole milk
- 1 teaspoon vanilla extract
- For Rhubarb Sauce: 2 cups fresh rhubarb, chopped
- 1/2 cup brown sugar
- 1 tablespoon lemon juice
Instructions
- 1. Bloom the gelatin: Sprinkle gelatin over 3 tablespoons of cold water in a bowl and let sit for 5 minutes.
- 2. Heat cream mixture: In a saucepan, combine heavy cream and granulated sugar over medium heat until sugar dissolves; do not boil.
- 3. Incorporate gelatin: Remove from heat, add bloomed gelatin, and stir until dissolved.
- 4. Add milk and vanilla: Mix in whole milk and vanilla extract; stir gently.
- 5. Chill: Pour into serving cups and refrigerate for at least 4 hours or until set.
- 6. Prepare rhubarb sauce: Combine rhubarb, brown sugar, and lemon juice in a saucepan; cook over medium heat for about 10 minutes until soft. Blend if desired for smoothness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 panna cotta (150g)
- Calories: 290
- Sugar: 30g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg