Rhubarb Panna Cotta




Rating: 3.66 / 5.00 (103 Votes)


Total time: 1 hour

Servings: 4.0 (servings)

Panna Cotta:








Rhubarb compote:






Instructions:

For the rhubarb panna cotta, soak the gelatin in cold water. Whipped cream, milk, sugar and the pulp of a vanilla pod in a saucepan until warm, but not boiling.

Pull the thyme leaves from the stem. Stir the gelatin and thyme leaves into the vanilla mixture and pour into glasses. Let set in the refrigerator for at least 4 hours.

In the meantime, for the rhubarb compote, peel the rhubarb and cut into small pieces.

Boil the apple juice with the sugar.

Mix starch with a little cold water and stir into the boiling apple juice, continue to boil for 2 to 3 minutes, stirring constantly. Then pour the juice over the rhubarb pieces and let it infuse.

Arrange the cooled rhubarb compote on top of the stoked panna cotta.

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