Rhubarb And Custard Panna Cotta Recipe

Cooking Directions

• STEP 1.In a saucepan, combine the rhubarb, sugar, and water. Cook over medium heat until the rhubarb is soft and the mixture has thickened.
• STEP 2.In a separate saucepan, heat the cream, milk, sugar, and vanilla bean until it reaches a simmer. Remove from heat and let it steep for 10 minutes.
• STEP 3.Remove the vanilla bean from the cream mixture and whisk in the gelatin until dissolved. Strain the mixture into individual serving glasses or ramekins.
• STEP 4.Allow the panna cotta to cool to room temperature, then refrigerate for at least 4 hours or until set.
• STEP 5.To serve, spoon the rhubarb compote over the panna cotta and garnish with fresh mint leaves.
• STEP 6.Enjoy the creamy and tangy flavors of this Rhubarb and Custard Panna Cotta!

Cooking Tips

• Make sure to cook the rhubarb until it is soft and the mixture has thickened to achieve the right consistency for the compote.
• Be careful not to boil the cream mixture, as it can curdle. Keep an eye on the heat and remove from heat as soon as it reaches a simmer.
• For a smoother texture, strain the panna cotta mixture before pouring it into the serving glasses or ramekins.

Storage and Serving

• Store the panna cotta in the refrigerator for up to 2 days.
• Serve the Rhubarb and Custard Panna Cotta chilled.
• Garnish with additional fresh rhubarb slices or mint leaves for an extra touch of freshness.