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Rhubarb panna cotta

Rhubarb panna cotta

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Anna

Anna

Community member

"As an alternative, you can replace the sugar and vanilla bean paste in the rhubarb compote with 1 tablespoon of vanilla sugar."
Difficulty
Easy 👌
Preparation
20 min
Baking
0 min
Resting
240 min

Ingredients

2Servings
150 ml
cream
100 ml
milk
¼ tsp
vanilla bean seeds
25 g
sugar
¼ tsp
agar-agar
125 g
rhubarb
50 ml
water
½ tbsp
sugar
tsp
vanilla bean seeds
honey
  • Step 1/ 3

    • 150 ml cream
    • 100 ml milk
    • ¼ tsp vanilla bean seeds
    • 25 g agar-agar
    • ¼ tsp agar-agar

    Rinse 4 ramekins with cold water. Mix cream, milk, vanilla bean seeds, sugar, and agar-agar in a pot. Bring to a boil while stirring constantly. Once it boils, continue stirring for 1–2 min., then immediately pour into the prepared ramekins and refrigerate them for at least 4 hrs.

  • Step 2/ 3

    • 125 g rhubarb
    • 50 ml water
    • ½ tbsp sugar
    • tsp vanilla bean seeds

    Wash the rhubarb and cut lengthwise into 3 strips. Then cut into small cubes. Add the rhubarb and the rest of the ingredients to a pot and simmer on medium heat for approx. 10 min.

  • Step 3/ 3

    • honey

    Add a little honey to each plate. Invert one panna cotta on each plate onto the honey. Garnish with the rhubarb compote.

  • Enjoy your meal!

    Rhubarb panna cotta

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