Panna Cotta with Strawberry Rhubarb

- Corrie

READER REVIEW

“Such a perfect dessert for Spring! Loved it!"

1 cup rhubarb 1 cup strawberries 2 tbsp. honey 1 tbsp. water 2 cups heavy whipping cream 1 cup half & half 1 tbsp. powdered gelatin 6 tbsp. white granulated sugar 2 tsp. real vanilla extract ¼ cup boiling water

INGREDIENTS

FULL RECIPE

Panna Cotta with Strawberry Rhubarb

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!