Buttermilk Panna Cotta with Rhubarb Compote

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

Panna Cotta

1/2 Tbsp

Gelatin Powder

1 1/4 cups

Heavy Cream

1/2 cup

Granulated Sugar

1/2

Vanilla Bean Pod

split legnthwise

1 3/4 cups

Cold Buttermilk

Rhubarb Compote

1.5 lb

Rhubarb

cut into 1/2-inch pieces

1 cup

Granulated Sugar

1

Lemon , juiced, zested

Cooking Instructions

HIDE IMAGES

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.