Recipes  
Vanilla Panna Cotta with Rhubarb Compote
Vanilla Panna Cotta with Rhubarb Compote
Open in full-screen mode

Vanilla Panna Cotta with Rhubarb Compote

Preparation
20 MIN
Cooking
12 MIN
Chilling
6 H
Servings
6
Share

Ingredients

Panna Cotta

Rhubarb Compote

Preparation

Panna Cotta

  1. In a bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes. Set aside.
  2. Split the vanilla bean in half lengthwise. With the tip of a knife, remove the seeds. Set aside.
  3. In a saucepan, gently heat the cream, milk, and sugar with the vanilla seeds and pod and stir for about 10 minutes. Remove from the heat. Add the gelatin and stir with a whisk until completely dissolved. Strain.
  4. You will need six 125 ml (½ cup) ramekins or glasses. For easy unmoulding, lightly oil the glasses or ramekins or rinse them under cold water. Drain and without drying, quickly add the panna cotta mixture. Cover the cooled panna cotta with plastic wrap to prevent it from drying out. Refrigerate for at least 6 hours.

Rhubarb Compote

  1. In a small saucepan, bring all the ingredients to a boil. Simmer for about 5 minutes or until the rhubarb breaks apart and is translucent. Let cool and refrigerate for about 3 hours. If desired, unmould the panna cotta. Top with rhubarb compote.

Note

You can add two vanilla beans in the preparation for a very fragrant panna cotta. One bean is sufficient to subtly flavour the panna cotta.

Comment

  1. Sorry ...this was not a favorite! I found the panna cotta wasn't that creamy!

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.