Dive into a world of creamy delight with our exquisite Panna Cotta, adorned with a sweet-tart Strawberry-Rhubarb Sauce and a touch of crumbled shortbread. This dessert is a symphony of flavors and textures that will leave you craving more!
Panna Cotta with Strawberry-Rhubarb Sauce and Crumbled Shortbread
Serves 6
Panna Cotta Ingredients:
1 package (1 tablespoon) plain, unflavored gelatin
2 tablespoons cold water
2 cups heavy cream
1 cup whole milk
1/2 cup sugar
2 teaspoons vanilla extract
Pinch of salt
Strawberry-Rhubarb Sauce Ingredients
3 cups rhubarb, diced into 1/4-inch pieces
2 cups strawberries, diced
1/3 cup sugar
1 teaspoon vanilla extract
Pinch of salt
Garnish:
6 shortbread cookies, crushed
Directions:
1. Prepare 6 individual ramekins or small bowls by wiping with a thin film of canola oil using a paper towel. This thin coating of oil will help the panna cotta release more easily in step 7.
2. In a small bowl, bloom the gelatin by sprinkling the powder into 2 tablespoons of cold water. Stir the gelatin into the water until itdissolves and let it set and bloom for 5-10 minutes. It will become verygelatinous in about 5 minutes.
3. Meanwhile, in a larger saucepan, heat the heavy cream, whole milk, sugar, vanilla extract, and a pinch of salt and bring to a low simmer, but not a boil. Whisk and cook until the sugar is dissolved. Remove from the heat.
4. Once the gelatin has bloomed and the cream mixture has warmed, activate the gelatin by heating in the microwave for 10 seconds. Stir the gelatin, and heat for an additional 10 seconds, if needed, until the gelatin is fully liquid again. Once the gelatin is liquid, whisk it into the warmed cream mixture.
5. Pour the panna cotta cream into the 6 prepared individual ramekins or bowls. Cover, and chill for at least 6 hours, or ideally overnight.
6. Prepare the strawberry-rhubarb sauce. Dice the rhubarb and the strawberries. In a saucepan, cook the fruit with the sugar, vanilla extract, and a pinch of salt. Mash with a potato masher or other pan chopping tool, and cook until the fruit is softened and reduced into a sauce, about 20-25 min. The sauce will thicken as it cools. Chill the sauce to serve with the panna cotta.
7. Once ready to serve the panna cotta, use a sharp knife to release the dessert from the rim of the ramekin or bowl. Dip the bottom of the ramekin or bowl into a bowl of hot water (be sure to not get any water into the dessert). The warm water will help the dessert release from the dish. Once it releases, quickly flip the dish over onto a dessert plate.
8. Top with the strawberry-rhubarb sauce and crushed shortbread cookies and enjoy!