Rhubarb Panna Cotta with Rhubarb Compote
A creamy vanilla bean panna cotta topped with sharp, sweet homemade rhubarb compote. Ready in 20 minutes of active time with overnight setting.Use agar agar for a vegetarian version. Can be made up to 3 days ahead. A grown-up rhubarb and custard dessert.
Equipment
- medium saucepan
- heavy-bottomed saucepan
- fine sieve
- jug
- 6 glasses
Ingredients
For the Compote
- 400 g Rhubarb fresh and trimmed
- 1 Lemon juice and zest
- 75 g Caster Sugar
- 1 tbsp Honey
For the Panna Cotta
- 2.5 Sheets Gelatine or 1 Packet of Powdered Gelatine approx 12g
- 400 g Double or Heavy Cream
- 150 ml Milk Full-fat
- 60 g Caster Sugar
- 1 tsp Vanilla Bean Paste
Instructions
To Make the Compote
- Roughly chop the rhubarb stems into pieces approximately 2cm in length
- In a medium saucepan, add the rhubarb, lemon juice and zest, caster sugar and honey, and cover with a lid.
- Heat the rhubarb over a medium heat for 15-20 minutes until the rhubarb has broken down. Stir occasionally to stop the rhubarb catching.
- Allow the compote to cool and keep in a sterilised jar in the fridge for up to 1 week.
To Make the Panna Cotta
- If using gelatine sheets, fill a bowl with cold water and add the sheets to soak for 5 minutes. See notes for using powdered gelatine.
- In a heavy-bottomed saucepan, add the cream, milk, caster sugar and vanilla bean paste and gently bring to the boil over a gentle heat, stirring occasionally. Remove the saucepan from the heat.
- Take the gelatine sheets and squeeze out any water. Add the gelatine to the heated cream and stir until it has completely dissolved.
- Once dissolved, pass the mixture through a fine sieve into a jug, then divide equally between 6 glasses. Set to chill in the fridge overnight or for at least 6 hours.
- When ready to serve, remove the panna cotta from the fridge and top with the rhubarb compote.