Red, White and Blue Panna Cotta (recipe)
Creamy Panna Cotta with Poached Rhubarb and Blueberries
The Seasoned Farmhouse
Makes 6-8 servings depending on the size of your vessel
Panna Cotta makes an easy, custard like dessert. The only thing to remember is it is best to let it sit overnight. So start a day ahead! It is simple to make and should only take you 5 minutes or so to prepare.
- 4 cups heavy cream or half and half
- ½ cup sugar
- 2 teaspoons vanilla extract
- 4 teaspoons powdered unflavored gelatin (slightly less than two packets)
- 6 tablespoons cold water
- Heat the heavy cream or half and half and sugar in a saucepan. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.
- Lightly oil the inside of your custard cup – if you want to unmold, if serving in same cup, no need to unmold.
- Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand for 5 -10 minutes.
- Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
- Divide the Panna Cotta mixture into the prepared cups, then chill until firm, which will take at least two hours – but make take at least four hours – overnight works really well.
- If unmolding run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate.
Poached Rhubarb for Topping
- 6 stalks of Rhubarb
- ½ cup sugar
- ½ cup Grenadine
- Dash of Vanilla
- Fresh Blueberries
If you want your rhubarb to be a prettier shade of red and to have additional flavor, marinate it in grenadine overnight (this is optional).
- Preheat oven to 350 degrees.
- Add vanilla and sugar to a baking dish – add rhubarb and toss to combine.
- Cover with foil and bake until rhubarb is softened and can easily be pierced with a pairing knife, about 30 minutes.
- Top Panna Cotta with Poached Rhubarb and Garnish with a few fresh Blueberries