Vanilla Rhubarb Panna Cotta

  • serves 6 - 8

Courtesy of Jackie Kai Ellis of Beaucoup Bakery.

3 Ratings
Directions for: Vanilla Rhubarb Panna Cotta



2 cup (3/4 lb) rhubarb, cut into about 1/2-inch pieces

¾ cup sugar

zest of 1 lemon

2 vanilla beans, scraped of seeds and its pods

Panna Cotta

4 cup (1 L) half and half cream

2 tsp gelatin powder mixed with 4 tablespoons of water; set aside to bloom for 15 mins)

½ cup sugar

3 vanilla beans, scraped of seeds and its pods

zest of 1 lemon



1. Combine everything in a saucepan, stir and simmer until all the sugar dissolves. Simmer for an additional 5-8 minutes until the rhubarb is tender; stir occasionally to evenly distribute.

2. Cool rhubarb in the refrigerator until cold, remove vanilla pods and use as a topping on the vanilla panna cotta. Can be made ahead 1 day and kept refrigerated.

Panna Cotta

1. Heat milk, sugar and vanilla beans & seeds in a large sauce pot until just under a boil. Take the mixture off the heat and take out the vanilla pods. Add lemon zest and gelatin mass, stir to dissolve. Divide evenly into ramekins and refrigerate overnight until the panna cotta is solidified like a loose jelly.

2. Top with rhubarb compote and edible flowers to decorate as you like to serve.

See more: Dessert, Italian, Vegetables, Summer


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