Buttermilk Panna Cotta with Rhubarb Compote

Recipe

8 INGREDIENTS • 7 STEPS • 3HRS 20MINS

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

Save

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/

It's delicious and easy and light. The rhubarb is a sweet-tart lemony compote, a perfect spring condiment.

3HRS 20MINS

Total Time

$5.04

Cost Per Serving

Ingredients

Servings

6

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

cut into 1/2-inch pieces

1 cup

Granulated Sugar

1

Lemon, juiced, zested

Nutrition Per Serving

VIEW ALL

Calories

424

Fat

19.1 g

Protein

4.0 g

Carbs

61.2 g

Buttermilk Panna Cotta with Rhubarb Compote

Save

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/

Cooking InstructionsHide images

step 1

Soften Gelatin Powder (1/2 Tbsp) with 1 tablespoon cold water in a medium bowl for 5 minutes to bloom.

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 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 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.

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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No-Bake Dessert

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