Vanilla Panna Cotta with Rhubarb Compote
- 2 teaspoons (10 ml) gelatin
- 3 tablespoons (45 ml) cold water
- 2 vanilla beans (see note)
- 1 1/2 cups (375 ml) 35% cream
- 1/2 cup (125 ml) milk
- 1/3 cup (75 ml) sugar
- 1 1/2 cups (375 ml) fresh or frozen sliced rhubarb
- 1/2 cup (125 ml) sugar
- 2 tablespoons (30 ml) water
- In a bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes. Set aside.
- Split the vanilla bean in half lengthwise. With the tip of a knife, remove the seeds. Set aside.
- 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.
- 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.
- 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.
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.