- Corrie
READER REVIEW
INGREDIENTS
FULL RECIPE
YIELD
8 servings
TYPE
dessert
TIME
4 hours
LEVEL
beginner
Slice 1 cup of rhubarb about ½ an inch thick.
1.
Slice 1 cup of rhubarb about ½ an inch thick.
2.
3.
Add strawberries and rhubarb to a small-medium sauce pan. Add 2 tbsp. honey and 1 tbsp. water.
4.
Add strawberries and rhubarb to a small-medium sauce pan. Add 2 tbsp. honey and 1 tbsp. water.
In a small bowl, add ¼ cup boiling water, and 1 tbsp. powdered gelatin (1 packet Knox Gelatin). Gently stir until dissolved. Set aside.
5.
6.
In a small-medium sauce pan, add 2 cups heavy cream, 1 cup half & half, 6 tbsp. sugar and 2 tsp. real vanilla extract. Simmer and stir over medium heat and allow to gently boil.
7.
Add dissolved gelatin and stir. Remove from heat.
8.
Carefully divide panna cotta into glasses and refrigerate for at least 4 hours. When ready to serve, simply spoon 1 tbsp. of strawberry rhubarb compote on top of the panna cotta and devour!