Vanilla Bean Panna Cotta with Strawberry Rhubarb Compote
The recipe Vanilla Bean Panna Cotta with Strawberry Rhubarb Compote could satisfy your Mediterranean craving in roughly 6 hours. For $4.07 per serving, you get a dessert that serves 4. One portion of this dish contains around 7g of protein, 46g of fat, and a total of 790 calories. This recipe is liked by 2799 foodies and cooks. It can be enjoyed any time, but it is especially good for Mother's Day. It is a good option if you're following a gluten free diet. It is brought to you by Good Life Eats. If you have cornstarch, strawberries, rhubarb, and a few other ingredients on hand, you can make it. Overall, this recipe earns a good spoonacular score of 52%. Similar recipes include Vanilla Panna Cotta with Mixed-Berry Compote, Vanilla-Kirsch Panna Cotta with Cherry Compote, and Vanilla Panna Cotta with Elderflower Roasted Rhubarb.
Servings: 4
Preparation duration: 350 minutes
Cooking duration: 10 minutes
Ingredients:
2 teaspoons cornstarch, if desired (to thicken)
1 3/4 cups cream
1 1/4 teaspoon unflavored gelatin
1 cup half and half or whole milk
2 tablespoons fresh lemon juice
1 - 2 drops 100% Pure Lemon Essential Oil
2 cups 1/2-inch pieces fresh rhubarb
Strawberry Rhubarb Compote
Pinch salt
2 cups strawberries, hulled and chopped
1 1/2 cups sugar
1/2 of a vanilla bean, seeds only
Vanilla Bean Panna Cotta
2 tablespoons water
Equipment:
bowl
sauce pan
whisk
Cooking instruction summary:
For the Panna CottaSprinkle the gelatin over the of water in a small bowl. Let sit to soften.Put the half and half or milk in a small saucepan with the sugar over medium heat and heat until bubbles form around the edges. Whisk until all the sugar is dissolved. Take off the heat and whisk in the gelatin mixture until completely dissolved. Whisk in the cream, salt, lemon essential oil, and vanilla bean seeds.Divide the panna cotta mixture between four 6 - 8 ounce individual serving containers and chill until set. Before serving, top with spoonfuls of strawberry rhubarb compote. For the Strawberry Rhubarb CompoteCombine rhubarb, sugar, and 1 tablespoon lemon juice in a heavy large saucepan. Stir over medium heat until sugar dissolves. Reduce heat to medium-low, cover, and simmer until rhubarb is tender, stirring occasionally, about 4 minutes. Add the cornstarch to the remaining 1 tablespoon lemon juice and add to the rhubarb mixture. Add strawberries, and simmer for 2-3 minutes, uncovered.Transfer rhubarb mixture to bowl. Cover and chill until cold, about 2 hours. Can be made 1 day ahead. Keep refrigerated.
Step by step:
1. For the Panna Cotta
2. Sprinkle the gelatin over the of water in a small bowl.
3. Let sit to soften.
4. Put the half and half or milk in a small saucepan with the sugar over medium heat and heat until bubbles form around the edges.
5. Whisk until all the sugar is dissolved. Take off the heat and whisk in the gelatin mixture until completely dissolved.
6. Whisk in the cream, salt, lemon essential oil, and vanilla bean seeds.Divide the panna cotta mixture between four 6 - 8 ounce individual serving containers and chill until set. Before serving, top with spoonfuls of strawberry rhubarb compote. For the Strawberry Rhubarb Compote
7. Combine rhubarb, sugar, and 1 tablespoon lemon juice in a heavy large saucepan. Stir over medium heat until sugar dissolves. Reduce heat to medium-low, cover, and simmer until rhubarb is tender, stirring occasionally, about 4 minutes.
8. Add the cornstarch to the remaining 1 tablespoon lemon juice and add to the rhubarb mixture.
9. Add strawberries, and simmer for 2-3 minutes, uncovered.
10. Transfer rhubarb mixture to bowl. Cover and chill until cold, about 2 hours. Can be made 1 day ahead. Keep refrigerated.
Nutrition Information:
covered percent of daily need
