Description
Indulge in this easy homemade dessert with creamy rhubarb compote atop silky vanilla panna cotta. A perfect treat for any occasion!
2 cups of heavy cream
1/2 cup of whole milk
1/2 cup of granulated sugar
2 teaspoons of pure vanilla extract
2 1/2 teaspoons of gelatin powder
3 tablespoons of cold water
4 cups of fresh rhubarb, chopped into 1-inch pieces
1 cup of granulated sugar
1/4 cup of water
1 tablespoon of fresh lemon juice
Optional: 1/2 teaspoon of ground ginger or cinnamon
Sprinkle the gelatin over cold water in a small dish and let it sit for about 5–10 minutes until spongy.
In a saucepan over medium heat, combine heavy cream, whole milk, and sugar, stirring until sugar dissolves.
Once warmed, remove from heat and add bloomed gelatin, stirring until fully dissolved.
Pour the mixture into individual serving cups or molds, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.
In another saucepan, combine chopped rhubarb, sugar, water, and lemon juice. Cook over medium heat, stirring occasionally.
Allow the mixture to simmer until the rhubarb is soft and juices thicken (about 10–15 minutes).
Let the rhubarb compote cool to room temperature. It will thicken as it cools.
When the panna cotta is set, spoon a generous helping of rhubarb compote over each panna cotta.
Notes
A delightful dessert featuring creamy panna cotta topped with a tart rhubarb compote, perfect for any occasion!
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 6 servings
- Calories: 350
- Sugar: 25g
- Fat: 20g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
Keywords: Rhubarb Compote, Panna Cotta, Easy Dessert, Spring Dessert, Rhubarb Recipe
