Rhubarb and Strawberry Panna Cotta
Panna means cooked cream in Italian. It has cardamom infused roasted rhubarb and strawberries!
Servings: 2 people
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!