Prep Time
12 min
Cook Time
16 min
Courtesy of Chef Tim Cuff of West Oak.
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ingredients
Rhubarb Compote
300
g fresh rhubarb, dark red and cut thin
75
g sugar
½
orange, zested
1
orange, juiced
50
mL water
50
mL maple syrup
8
mason jars
Panna Cotta
6
leaves gelatin
1
vanilla bean, split and scraped
750
mL whipped cream
250
mL whole milk
150
g sugar
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directions
Step 1
In a heavy bottom pot on medium heat, sweat rhubarb with sugar for 1 minute.
Step 2
Add orange juice, zest, water and maple syrup, and cook for 10 minutes. Compote should be bright red, tender, sweet and tangy. Pour a half-inch thick layer into mason jars immediately.
Step 3
Add cream, milk, sugar and vanilla bean to a heavy bottom pot. Bring to simmer and remove from heat.
Step 4
In cold water, soak (bloom) gelatin, squeeze out excess water and mix into hot cream mixture.
Step 5
Slowly pour cream mixture into mason jars, over top of rhubarb compote. Be careful not to mix the cream with rhubarb compote.
Step 6
Garnish Panna Cotta with thin rhubarb shavings tossed in sugar.