Vanilla Panna Cotta with Two Kinds of Rhubarb and Hazelnut Crumble

Panna cotta

1. Soak the gelatine in cold water. In a saucepan, bring the cream with the sugar and the pulp of the scraped out vanilla pod to the boil. Take off the stove and let cool down a bit. Put the squeezed gelatine into the now warm cream and stir well with a whisk. Fill into bowls and chill.

Rhubarb espuma (foam)

1. Soak gelatine in cold water. Caramelize sugar in a saucepan, deglaze with white wine and let it boil down. Then add the juice and reduce everything to 500 ml. Then stir in the squeezed gelatine into the boiled-down mixture. Put everything in an Easy Whip bottle and add 3 oxygen cartridges. Let the bottle cool in the refrigerator for at least 6 hours and only put it on the plate immediately before serving.

rhubarb compote

1. Cut the rhubarb into small pieces. Caramelize 2 tablespoons of sugar in a saucepan and deglaze with port wine. Let it boil down. Then add the rhubarb juice and the vanilla pulp and let it boil down until it becomes syrupy. Now add the rhubarb and cook again for approx. 4 minutes over medium heat until soft.

Hazelnut crumble

1. Chop the hazelnut kernels irregularly in a bag. Mix all ingredients together and knead into a dough. Place the dough as a crumble on a baking sheet lined with baking paper and bake at 180 degrees for 9-10 minutes until golden brown.

Serving

1. Place the rhubarb compote on the bottom of the plate, place the panna cotta on top and decorate with the rhubarb foam and hazelnut crumble.