Rhubarb Panna-cotta | A Seasonal Delight
Yes I’m back with another Panna-cotta recipe! If you have followed me for sometime, you will know I absolutely love this simple Italian Dessert, constantly experimenting with different flavours and this time it is Rhubarb Panna-cotta; featuring the star of the season – the Rhubarb! I have paired it with my Rhubarb Compote and Poached Rhubarb providing an interplay of textures of the crimson red veggie stalks on One Dessert Plate. Read on to know how to make this creamy dreamy delight.
How to make Rhubarb Panna-cotta
The basic process of making the Rhubarb Panna-cotta remains the same as my Vanilla Panna-cotta. The only difference is the use of my Rhubarb Compote to infuse the cream. So, to begin with bloom the gelatin leaves in cold water. Parallely in a saucepan, combine the cream and sugar and simmer the mixture. Take care not to boil it. Take it off the heat and stir in the vanilla and Rhubarb Compote. Add the bloomed gelatin and stir well until the gelatin is dissolved completely. Strain the mixture to remove any traces of undissolved gelatin.
Lightly grease ramekins and moulds with some oil. Pour the cream mixture into moulds, leaving atleast ½cm at the top and sit the moulds on the kitchen top until the mixture comes to room temperature. Refrigerate for about 3 hours or until the Panna-cotta is well set.
To serve, take out the Panna-cotta from the refrigerator. Using your fingers gently pull back the Panna-cotta away from the walls of the mould. Place the moulds in warm water to loosen the Panna-cotta. Invert the mould onto a serving plate to release the panna-cotta. Enjoy the Panna-cotta by itself but why not take it a notch further before you dig into it?
Plating the Rhubarb Panna-cotta
Once we have the Panna-cotta on the serving plate, drizzle couple of spoonfuls of Rhubarb compote on the Panna-cotta or around it. Place a Baton of Poached Rhubarb alongside the Panna-cotta and then top it with crushed Pistachios. A couple of dried rose petals add some subtle elegance to the overall grand composition. The mild earthy flavoured crunch of the pistachio complements the sweet-tart creamy Panna-cotta perfectly along with the Compote and Poached Rhubarb batons. Ain’t this more inviting than enjoying the Panna-cotta by itself?
Rhubarb Panna-cotta
Equipment
- 1 Saucepan
- 1 Balloon whisk
- 1 Strainer
- 1 Silicon brush
- 8 Ramekins/ Moulds
Ingredients
for Blooming the Gelatin:
- 3 Gelatin leaves
- ¼ cup Cold water
for the Panna-cotta:
- 500 ml Heavy cream
- 75 gm Sugar
- 1 tsp Vanilla extract
- ½ cup Rhubarb Compote
additional Ingredients:
- 2 tbsp Vegetable / Sunflower oil (for greasing the moulds)
for Serving & Garnishing: (Optional)
- ½ cup Rhubarb Compote
- 3 tbsp Roasted Pistachios (lightly crushed / roughly chopped)
- Poached Rhubarb stalks (as needed)
- Dried Rose Petals (as needed)
Instructions
Making the Panna-cotta:
- Place the gelatin leaves in the cold water and let them bloom
- Meanwhile in a saucepan, mix together the cream and sugar and simmer. Do not let it boil
- Take it off the heat and add the vanilla extract and the Rhubarb compote
- Squeeze the excess water out from the bloomed gelatin sheets and add it to the cooked cream and whisk until the gelatin is completely dissolved
- Strain the liquid to remove traces of any undissolved gelatin
- Brush the moulds with Oil
- Pour the liquid into moulds, leaving atleast ½cm at the top. Sit the moulds on the kitchen top until the mixture comes to room temperature
- Refrigerate for atleast 2-3 hours or until the panna-cotta is well set
Unmoulding the Panna-cotta:
- Take out the moulds from the refrigerator and using your fingers, gently pullback the panna-cotta away from the walls of the mould
- Place the moulds in warm water to loosen the panna-cotta
- Carefully invert the mould onto a serving plate
Serving the Panna-cotta:
- Add a tbsp of the Rhubarb compote on top or around the Panna-cotta
- Place a piece of Poached Rhubarb alongside the Panna-cotta
- Drizzle the crushed Pistachios on top
- Garnish with dried Rose petals if you desire and Serve. Enjoy!
Notes
- Instead of using just heavy cream you can use a mix of heavy cream and milk
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