Rhubarb and Strawberry Panna Cotta
What should we say about Panna Cotta, its easy, creamy and delicious dessert? If you have never made panna cotta, you need to try it. Even if you think you are not a good cook or baker. Because its really difficult to mess it up. Takes no time to prepare. Only time it requires is to set it in the fridge. That’s about it.
So, what is Panna Cotta? It’s an Italian dessert, panna literally means ‘cooked cream’. Its basically usually cream thickened by the use of gelatin. If you are vegan or vegetarian, you can still make panna cotta and that’s what is great about the recipe. I have tried both methods and it has worked out very well both ways.
My recipe is simple with few ingredients, just like most recipes. It can made with only cream, or combination of cream and milk, or half and half. I would highly suggest to go with cream and milk, because you don’t eat panna cotta everyday, so why not make it creamier, luscious. Vegans, do not worry. You can easily make it with coconut milk, almond milk and it will taste equally creamy and delicious.
Just like all my desserts, this recipe has perfect amount of sugar. If you like your desserts heavy in sugar, please feel free to add more sugar.
Gelatin, that I have used is animal based. You want to use plain, unflavored gelatin for this recipe. Also, its very common to find powdered gelatin in grocery stores then gelatin sheets. Gelatin sheets are expensive too. So, I like to stick to the powdered form of gelatin. I have another savory panna cotta recipe with gelatin sheets,, so I know. If you are vegetarian, then you can use agar-agar, which is a vegetarian form of gelatin. I have also used agar-agar in my recipes. Agar- agar is much more stronger compared to animal gelatin. So, if you are using agar- agar, you will have to use less compared to regular. It’s not always equal amounts to regular gelatin.
Let’s talk about the topping in my recipe. I have used rhubarb and strawberries, it can be anything else you like. I have tried one with chocolate sauce/cherries, salted caramel. I have also made kesar pista panna cotta when I had guests over my place few years ago. I have roasted rhubarb and strawberries in the oven for about 20 – 25 minutes alongside cardamom pod. I love the texture of the fruits after they come out of the oven. They have jammy consistency. It also enhances the flavor of the fruits.
Shall we go to the recipe? It’s my favorite easiest dessert to make for guests, when I am scrunch on time and want to impress them too.
Rhubarb and Strawberry Panna Cotta
Ingredients
For the panna cotta:
- 1 cup heavy Cream
- 1/4 cup milk
- 3 tbsp sugar
- 1 tsp vanilla essence
- 2 tsp unflavored gelatin powder dissolved in 2 tbsp cold water for few minutes
Roasted Rhubarb & Strawberries
- 1-2 stalks of rhubarb, chopped on bias
- 1/2 cup strawberries, chopped
- 1 pod cardamom
- 1/3 cup sugar
Instructions
For the panna cotta
- In a small bowl, take the gelatin and water. Mix it and leave it aside. It will thicken up once its dissolved.
- Heat up heavy cream, milk, sugar in a pot on a stove until it simmers and you can see tiny bubbles on the side of the pot. We are just warming up the milk. Remove the pot from the heat.
- Stir in the gelatin and mix well. Divide it equally in two cups and cover it with plastic wrap and freeze it for few hours or preferably overnight for it to set.
Roasted Rhubarb & Strawberries
- Pre-heat oven to 350 F.
- Once it is preheated, add chopped rhubarb, strawberries, whole cardamom pod, and sugar in a baking dish. Mix it well.
- Roast it for 20 minutes until the fruit is delicately cooked and sugar has melted.
- Remove it from the oven, and let it cool down. Once the panna cotta is set, add the roasted fruit on top of it and serve it!
XO, Devangi