in Dessert Recipes

Panna cotta with white chocolate and rhubarb compote

updated

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Ingredients for 6 servings:

  • ½ vanilla pod(s)
  • 100 g chopped white chocolate coating
  • 4 sheets of gelatin
  • 440 ml cream
  • 50 g sugar
  • 700 g rhubarb
  • 200 g sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 15 minutes

Bring the cream, vanilla pod, and 50g of sugar to a boil. Soften the gelatine. Remove the vanilla pod from the cream. Squeeze out the gelatine and dissolve it in the cream. Stir the chocolate coating into the cream until dissolved. Pour the panna cotta into molds. Chill for at least 6 hours before turning out. Cut the rhubarb into small pieces, sprinkle with the sugar, and let stand until it has absorbed the water. Then simmer on low heat for about 15 minutes until tender, puréeing if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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