Rhubarb Panna Cotta

  • prep time12 min
  • total time 28 min
  • serves

Courtesy of Chef Tim Cuff of West Oak.

9 Ratings
Directions for: Rhubarb Panna Cotta


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


Rhubarb Compote

1. In a heavy bottom pot on medium heat, sweat rhubarb with sugar for 1 minute.

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.

Panna Cotta

1. Add cream, milk, sugar and vanilla bean to a heavy bottom pot. Bring to simmer and remove from heat.

2. In cold water, soak (bloom) gelatin, squeeze out excess water and mix into hot cream mixture.

3. Slowly pour cream mixture into mason jars, over top of rhubarb compote. Be careful not to mix the cream with rhubarb compote.

4. Garnish Panna Cotta with thin rhubarb shavings tossed in sugar.

See more: Dessert, Eggs/Dairy, Italian, Vegetables


More Recipes You'll Love