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Rhubarb is one of those vegetables that I cannot get enough of. I love to use it in both savory and in sweet dishes. The combination of the creamy panna cotta with the small layer of rhubarb on top is just heaven!
Rhubarb panna cotta
I have a love for all things rhubarb (check this list of delicious rhubarb recipes!) and so combining my love for the humble panna cotta with rhubarb seemed like the natural thing to do. The flavors are perfect together. The creaminess of the panna cotta works wonders with the slightly sour taste of the rhubarb.
Because I initially made this as part of our black box challenge (something we did ages ago) I had to use a cheese cloth. So instead of using the rhubarb compote I strained it through the mesh fabric. That turned out to be too fine so for a next time I will be either using the rhubarb as it is or use a sieve instead of the cloth. Straining it the way I did does make it look pretty, but it is not the easiest to do and gets rid of too much of the rhubarb if you ask me. The proces itself is also not very attractive as you can see from the images below.
The end result
That said; this rhubarb panna cotta does work in the end. For the top layer I did mix the rhubarb juice with one sheet of gelatin. If you’re using the rhubarb compote without straining it, you can simply add it on top of the set panna cotta just before serving. Totally do-able.
If you are using the sieve to create a fancier looking topping it’s best to wait until the panna cotta is set. That way you make sure that it doesn’t leak into the fluids.
Panna cotta lover?
You gotta try the below panna cotta as well!
Rhubarb Panna cotta
Ingredients
- 60 ml fresh lemon juice
- 3,5 sheets gelatin Each sheet weighs 1,5 gram
- 280 ml double cream
- 120 gr sugar
- 1 1/2 tbsp lemon zest finely grated
- 470 ml buttermilk
- 1 tsp vanilla extract
gelatin layer with rhubarb
- 500 gr rhubarb
- 100 g sugar
- 1 cinnamon stick
- 1 sheet gelatin 1,5 gram
How to make the rhubarb panna cotta
- Put the gelatin leaves in a bowl of cold water and put them in one by one. Leave to soak for five minutes.
- In the meantime heat the double cream, sugar and lemon juice slowly until almost boiling in a heavy saucepan. Stir until the sugar is dissolved, then remove from the heat.
- Squeeze the gelatin leaves until most fluid has gone out and stir them through the hot cream mixture til dissolved. Stir in the buttermilk and the vanilla marrow til everything is combined.
- Pour the mixture into glasses, ramekins or custard moulds. You can use anything for that, depending on how you want to present it.
- Cover with some plastic and leave to set for at least four hours in the fridge. Preferably a whole night if you have the time. At least chill it while you're making the rhubarb layer.
Rhubarb
- Clean the rhubarb and cut into chunks of about 2 cm. Remove the top and bottom of the stalks and throw those out.
- Place them in a saucepan with a little bit of water, a cinnamon stick and some sugar. Don't add to much sugar but depending on the acidity of the rhubarb you can ad more or less. I used approximately 100 gram of sugar. Taste as soon as the rhubarb starts to soften.
- Remove the cinnamon stick once the rhubarb is done and pass through a sieve so you're left with just the fluids.
- Soak 1 gelatin leave in cold water while you heat the rhubarb juice a tiny bit so it can be dissolved. No need to bring to the boil.
- Leave to cool while you carefully pour the rhubarb on top of the panna cotta. Make a nice layer and put back in the fridge to set
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
