Vanilla Bean Panna Cotta with Strawberry Rhubarb Compote

The recipe Vanilla Bean Panna Cotta with Strawberry Rhubarb Compote could satisfy your Mediterranean craving in roughly 6 hours. For $4.07 per serving, you get a dessert that serves 4. One portion of this dish contains around 7g of protein, 46g of fat, and a total of 790 calories. This recipe is liked by 2799 foodies and cooks. It can be enjoyed any time, but it is especially good for Mother's Day. It is a good option if you're following a gluten free diet. It is brought to you by Good Life Eats. If you have cornstarch, strawberries, rhubarb, and a few other ingredients on hand, you can make it. Overall, this recipe earns a good spoonacular score of 52%. Similar recipes include Vanilla Panna Cotta with Mixed-Berry Compote, Vanilla-Kirsch Panna Cotta with Cherry Compote, and Vanilla Panna Cotta with Elderflower Roasted Rhubarb.

Servings: 4

Preparation duration: 350 minutes

Cooking duration: 10 minutes

 

Ingredients:

2 teaspoons cornstarch, if desired (to thicken)

1 3/4 cups cream

1 1/4 teaspoon unflavored gelatin

1 cup half and half or whole milk

2 tablespoons fresh lemon juice

1 - 2 drops 100% Pure Lemon Essential Oil

2 cups 1/2-inch pieces fresh rhubarb

Strawberry Rhubarb Compote

Pinch salt

2 cups strawberries, hulled and chopped

1 1/2 cups sugar

1/2 of a vanilla bean, seeds only

Vanilla Bean Panna Cotta

2 tablespoons water

Equipment:

bowl

sauce pan

whisk

Cooking instruction summary:

For the Panna CottaSprinkle the gelatin over the of water in a small bowl. Let sit to soften.Put the half and half or milk in a small saucepan with the sugar over medium heat and heat until bubbles form around the edges. Whisk until all the sugar is dissolved. Take off the heat and whisk in the gelatin mixture until completely dissolved. Whisk in the cream, salt, lemon essential oil, and vanilla bean seeds.Divide the panna cotta mixture between four 6 - 8 ounce individual serving containers and chill until set. Before serving, top with spoonfuls of strawberry rhubarb compote. For the Strawberry Rhubarb CompoteCombine rhubarb, sugar, and 1 tablespoon lemon juice in a heavy large saucepan. Stir over medium heat until sugar dissolves. Reduce heat to medium-low, cover, and simmer until rhubarb is tender, stirring occasionally, about 4 minutes. Add the cornstarch to the remaining 1 tablespoon lemon juice and add to the rhubarb mixture. Add strawberries, and simmer for 2-3 minutes, uncovered.Transfer rhubarb mixture to bowl. Cover and chill until cold, about 2 hours. Can be made 1 day ahead. Keep refrigerated.

 

Step by step:


1. For the Panna Cotta

2. Sprinkle the gelatin over the of water in a small bowl.

3. Let sit to soften.

4. Put the half and half or milk in a small saucepan with the sugar over medium heat and heat until bubbles form around the edges.

5. Whisk until all the sugar is dissolved. Take off the heat and whisk in the gelatin mixture until completely dissolved.

6. Whisk in the cream, salt, lemon essential oil, and vanilla bean seeds.Divide the panna cotta mixture between four 6 - 8 ounce individual serving containers and chill until set. Before serving, top with spoonfuls of strawberry rhubarb compote. For the Strawberry Rhubarb Compote

7. Combine rhubarb, sugar, and 1 tablespoon lemon juice in a heavy large saucepan. Stir over medium heat until sugar dissolves. Reduce heat to medium-low, cover, and simmer until rhubarb is tender, stirring occasionally, about 4 minutes.

8. Add the cornstarch to the remaining 1 tablespoon lemon juice and add to the rhubarb mixture.

9. Add strawberries, and simmer for 2-3 minutes, uncovered.

10. Transfer rhubarb mixture to bowl. Cover and chill until cold, about 2 hours. Can be made 1 day ahead. Keep refrigerated.


Nutrition Information:

Quickview
790k Calories
6g Protein
46g Total Fat
93g Carbs
6% Health Score
Limit These
Calories
790k
40%

Fat
46g
71%

  Saturated Fat
28g
177%

Carbohydrates
93g
31%

  Sugar
80g
89%

Cholesterol
165mg
55%

Sodium
83mg
4%

Get Enough Of These
Protein
6g
13%

Vitamin C
56mg
68%

Vitamin K
41µg
39%

Vitamin A
1878IU
38%

Manganese
0.52mg
26%

Calcium
249mg
25%

Potassium
627mg
18%

Vitamin B2
0.28mg
16%

Phosphorus
157mg
16%

Fiber
3g
15%

Vitamin E
1mg
12%

Magnesium
38mg
10%

Folate
33µg
8%

Vitamin B12
0.39µg
6%

Vitamin B5
0.65mg
6%

Selenium
4µg
6%

Vitamin B6
0.12mg
6%

Vitamin B1
0.09mg
6%

Vitamin D
0.85µg
6%

Copper
0.11mg
5%

Zinc
0.79mg
5%

Iron
0.7mg
4%

Vitamin B3
0.74mg
4%

covered percent of daily need
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