Strawberry rhubarb panna cotta is a quick, easy and delicious spring dessert. The strawberry rhubarb compote is also delicious on yogurt or as an accompaniment to a cheese plate.
Ingredients
- 4 T water
- 1 T unflavored gelatin
- 1 vanilla bean, split
- 4 c whipping cream
- 2½ cups Greek yogurt
- 1 cup sugar
- 1 pound rhubarb, sliced in ½
- ½ cup demerara sugar, plus more for garnish
- ¼ cup water
- 3 cups strawberries, hulled and quartered plus 10 for garnish
- Zest from one lemon
- 2 T fresh lemon juice
- ¼ cup of chopped mint
Directions
- 1Put water in a small bowl and sprinkle with gelatin. Set aside for 15 minutes until softened.
- 2In a large bowl, whisk 2 cups whipping cream and yogurt together. Set aside.
- 3Over medium heat, put remaining cream and 1 cup sugar in a small sauce pan. Split vanilla bean and scrape out seeds with a spoon. Add the seeds and the bean to the pan. Stir until sugar is dissolved and cream begins to simmer. Remove from heat and remove vanilla bean.
- 4Add the gelatin to the hot cream pan mixture and stir to dissolve the gelatin into the cream. Add hot cream and gelatin mixture to bowl of cream and yogurt, and stir to combine. Divide mixture into individual serving cups, cover with plastic wrap and refrigerate at least 3 hours or overnight.
- 5In a separate pan, put the rhubarb, water and demerara sugar, bring to a boil and reduce heat to low and simmer for 5-6 minutes. Add the strawberries, lemon zest and lemon juice and simmer another 2-3 minutes. Taste and adjust lemon juice and sugar if necessary. Remove from heat and transfer to a sealed container and refrigerate.
- 6Once the panna cotta has set you can add the topping to the panna cotta containers. At this point you can serve immediately or return to the refrigerator until you are ready to serve. Just before serving, garnish each cup with a sprinkle of chopped mint and a fresh strawberry. If you like a little bit of crunch, you can also sprinkle with a bit of demerara sugar.
