Rhubarb & Strawberry Panna Cotta
Silky Italian custard topped with tart-sweet rhubarb and strawberry compote. An elegant, make-ahead dessert perfect for dinner parties.
- Total time
- 240 min
- Servings
- 4
- Calories
- 385
- Protein
- 4g
Ingredients
- 1.5 cup heavy cream
- ½ cup whole milk
- ½ pod vanilla bean
- 3 tbsp granulated sugar
- 2 tsp gelatin powder
- 2 tbsp cold water
- 8 oz fresh rhubarb
- 8 oz fresh strawberries
- 3 tbsp granulated sugar for compote
- 1 tbsp fresh lemon juice
- ¼ cup water for compote
Instructions
- 1
Sprinkle gelatin over cold water in a small bowl and let sit for 5 minutes to bloom. Meanwhile, pour heavy cream and whole milk into a saucepan. Split the vanilla pod lengthwise and scrape the seeds into the cream mixture, then add the pod itself.
- 2
Heat the cream mixture over medium heat, stirring gently, until it reaches a bare simmer with small bubbles around the edges—do not boil. Remove from heat and stir in the sugar until fully dissolved, about 1 minute.
- 3
Add the bloomed gelatin to the hot cream mixture and whisk constantly until completely smooth and the gelatin is fully dissolved, about 2 minutes. Strain the mixture through a fine-mesh sieve to remove the vanilla pod and any lumps.
- 4
Pour the panna cotta mixture into four serving glasses or ramekins, dividing evenly. Chill in the refrigerator for at least 4 hours, or until the mixture is set but still slightly jiggly in the center when gently shaken.
- 5
While the panna cotta chills, prepare the compote: cut rhubarb into 0.5-inch pieces and hull and quarter the strawberries. Combine rhubarb, strawberries, sugar, lemon juice, and water in a saucepan over medium heat.
- 6
Cook the compote, stirring occasionally, for 8–10 minutes until the rhubarb is very tender and begins to break apart and the strawberries have released their juices. The mixture should thicken slightly as it cools. Transfer to a bowl and let cool to room temperature, then refrigerate until ready to serve.
- 7
Just before serving, spoon the cooled rhubarb-strawberry compote over each set panna cotta. Serve chilled, and enjoy the contrast of silky custard with tart, fruity topping.
Tools you’ll need
- Small bowl
- Saucepan
- Whisk
- Fine-mesh sieve
- Four serving glasses or ramekins
- Spoon
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