creme fraiche panna cotta with ginger roasted rhubarb
This panna cotta is rich and creamy, with a delicate tang from creme fraiche and the warmth of vanilla. The roasted rhubarb is refreshingly tart to contrast the decadent custard. If you’ve never made panna cotta, now is the time to change that.
- Yield: 4
- Category: Dessert
- Cuisine: American
Ingredients
creme fraiche panna cotta
- 6 tbsp cold water
- 2 tsp gelatin (1 packet)
- 1 cup heavy whipping cream
- 1 cup creme fraiche
- 1/4 cup granulated sugar
- 1/2 vanilla bean, split and scraped, bean reserved for rhubarb (or 1/2 tsp vanilla extract)
ginger roasted rhubarb
- 2 cups rhubarb, cut into 1" pieces
- 3 tbsp honey
- 3 tbsp sugar
- 1" piece of fresh ginger, peeled and minced
Instructions
creme fraiche panna cotta
- In a small bowl, combine the cold water with gelatin. Allow to bloom for 10 minutes.
- In a small saucepan over medium heat, stir together cream, creme fraiche, sugar, and vanilla bean seeds (if using). Bring to a simmer and stir until the sugar is dissolved. Add gelatin, a pinch of salt and vanilla extract to the warm cream mixture, and stir to combine.
- Lightly coat four 10 oz ramekins or bowls with cooking spray if you want to unmold them when the panna cotta is set. Pour the custard mixture into the ramekins, cover loosely with plastic wrap, and refrigerate until set, about 2 hours. If unmolding, it's best to wait at least 5 hours, or overnight.
ginger roasted rhubarb
- Preheat oven to 400 °F. Line a sheet pan with parchment paper.
- Place the rhubarb on the parchment lined tray. Add honey, sugar, ginger and reserved vanilla bean pod (if using) and toss to combine.
- Roast 15- 20 minutes, or until the rhubarb is tender and deeply blushed and the juices just start to bubble.
- Serve warm, over the panna cotta.
Notes
- makes four 10 oz ramekins | recipe from Date Night In by Ashley Rodriguez
- Panna cotta can be made up to 3 days in advance. Remove from the refrigerator 30 minutes before serving to let it warm up slightly. If unmolding, run a sharp knife around each ramekin and invert onto a place. Top with warm ginger roasted rhubarb.
- Ginger roasted rhubarb compote can be made up to 3 days in advance. Gently warm before serving.