Panna Cotta with Rhubarb
April 26th, 2008 | Published in Dessert Recipes, Green Living
A Conscious Feast™ presents the calming thesis that the pursuit of all things in moderation—even saving the planet and our own arteries—is what actually cultivates health and well-being, even happiness. The recipes and information I’ll include here support a life where all natural and humanely raised foods may be considered as appropriate answers to, “What’s for dinner?” I’m convinced that the average cook will begin to perceive the payoff—that all this heirloom, organic, local stuff tastes better, smells better and from tomatoes to steak, has a firmer, more toothsome texture that just can’t be forgotten.
So, it’s spring (although in Seattle, my tulips are still wearing mittens). Perhaps the most exciting thing in my farmers market is the robust stalks of rhubarb in a rainbow of colors. I’ve tried it in everything from relish to braised pork roast . Making it into a gingery stew to top a silky panna cotta is one of my favorites.
Panna Cotta with Rhubarb Sauce Recipe
Rhubarb is the earliest fruit to hit the market in Spring. How lovely to pair it with this delicate custard. Panna Cotta has a lush, creamy texture that will make your guests sigh with pleasure and the sweet and tangy rhubarb provides a surprise zing. I would serve these to conclude a special brunch or romantic supper.
Makes 6 servings.
Panna Cotta
- Vegetable oil
- 2 tablespoons, plus 1 teaspoon filtered water
- 2 teaspoons (1 pkg.) unflavored gelatin (use 1 1/2 teaspoons for softer texture)
- 1 cup plain whole-milk yogurt or buttermilk
- 2 cups whipping cream
- 1/2 teaspoon Neilsen-Massey Madagascar Bourbon pure vanilla extract
- 1/2 cup sugar
Rhubarb Sauce
- 2 cups thinly sliced red or pink rhubarb
- 1/2 teaspoons ground ginger
- 3 to 4 tablespoons blackberry or orange honey
- 1/3 cup fresh orange juice
- Optional: 1/2 teaspoon freshly ground black pepper
For Panna Cotta:
- Lightly oil custard cups. Pour water into small bowl. Sprinkle gelatin over water. Let stand until softened, about 15 minutes. Mix yogurt, 1 cup cream and vanilla in a large bowl.
- Heat remaining 1 cup cream and sugar in a small saucepan over medium heat, stirring until sugar is dissolved and cream comes to a simmer. Remove from heat. Add gelatin mixture to pan, stirring to dissolve gelatin. Mix hot cream-gelatin mixture into yogurt mixture in bowl.
- Divide mixture among six 3/4-cup ramekins. Refrigerate desserts uncovered until cold, then cover and refrigerate overnight or at least 4 hours.
For Rhubarb:
- Toss rhubarb, ginger, orange juice, honey (and pepper if using) in a saucepan. Simmer over medium low heat for 25 to 30 minutes until the rhubarb is soft and runny.
- To serve, run a small knife around the edge of each custard ramekin to loosen. Invert onto serving plates and top with the rhubarb sauce.
