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RECIPE
8 INGREDIENTS7 STEPS3hr 20min

Buttermilk Panna Cotta with Rhubarb Compote

4.7
3 Ratings
It's delicious and easy and light. The rhubarb is a sweet-tart lemony compote, a perfect spring condiment.
Buttermilk Panna Cotta with Rhubarb Compote Recipe | SideChef
It's delicious and easy and light. The rhubarb is a sweet-tart lemony compote, a perfect spring condiment.
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
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Fulfilled by
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
3hr 20min
Total Time
3hr 5min
Active Time
$5.04
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6

Panna Cotta

1/2 Tbsp
Gelatin Powder
1 1/4 cups
Heavy Cream
1/2
Vanilla Bean Pod
split legnthwise
1 3/4 cups
Cold  Buttermilk

Rhubarb Compote

1.5 lb
cut into 1/2-inch pieces
1
Lemon , juiced, zested
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Nutrition Per Serving

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CALORIES
424
FAT
19.1 g
PROTEIN
4.0 g
CARBS
61.2 g

Cooking Instructions

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Step 1
Soften Gelatin Powder (1/2 Tbsp) with 1 tablespoon cold water in a medium bowl for 5 minutes to bloom.
Step 2
Meanwhile, put Heavy Cream (1 1/4 cups) and Granulated Sugar (1/2 cup) into a small saucepan.
Step 3
Scrape seeds from Vanilla Bean Pod (1/2) into the pan, then add the pod too.
Step 4
Heat cream over medium heat, stirring until sugar dissolves, about 3-5 minutes, then stir into bowl with gelatin. Stir in Buttermilk (1 3/4 cups) , then strain into another bowl.
Step 5
Divide custard between six 8-oz. ramekins and refrigerate until set, about 3 hours. Meanwhile, make the compote: combine Rhubarb (1.5 lb) , Granulated Sugar (1 cup) and zest and juice of the Lemon (1) in heavy saucepan. Stir over medium heat until sugar dissolves.
Step 6
Reduce heat to medium-low, cover and simmer until rhubarb is tender, stirring occasionally, about 10 minutes. Uncover, stir, and taste. Add Lemon juice and more sugar if necessary. Transfer rhubarb mixture to a bowl of jar.
Step 7
Cover and chill until cold, about 2 hours. Keep refrigerated. Serve with raspberries or other fruit or rhubarb compote on the side, if you wish.
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Nutrition Per Serving
Calories
424
% Daily Value*
Fat
19.1 g
24%
Saturated Fat
12.9 g
64%
Trans Fat
0.0 g
--
Cholesterol
73.4 mg
24%
Carbohydrates
61.2 g
22%
Fiber
2.4 g
9%
Sugars
52.9 g
--
Protein
4.0 g
8%
Sodium
81.5 mg
4%
Vitamin D
0.9 µg
4%
Calcium
249.7 mg
19%
Iron
0.4 mg
2%
Potassium
492.9 mg
10%
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