Makes: 8 servings
Serving Size: about 3/4 cup each with sauce
Active Time:
Total Time:
INGREDIENTS
- 2 tablespoons water plus 1/2 cup, divided
- 1 envelope unflavored gelatin
- 2 cups half-and-half
- 3/4 cup sugar plus 5 tablespoons, divided
- 3 cups buttermilk
- Pinch of salt
- 1 1/2 cups sliced rhubarb (1/2 inch)
- 1/2 teaspoon freshly grated orange zest
- 2 tablespoons orange juice
- 1/2 vanilla bean, split
PREPARATION
- Place 2 tablespoons water in a large, heatproof mixing bowl and sprinkle with gelatin; let stand about 5 minutes to soften. If some of it still seems dry, sprinkle with a few more drops of water.
- Heat half-and-half and 3/4 cup sugar in a medium saucepan over medium heat until steaming, stirring to dissolve the sugar. Pour over the gelatin and whisk vigorously to dissolve. Whisk in buttermilk and salt. Pour the mixture through a fine sieve to strain out any lumps. Divide among eight 1-cup dessert cups or ramekins. Loosely cover and refrigerate for at least 8 hours or up to 2 days.
- Preheat oven to 400°F.
- Place rhubarb in a medium glass or ceramic baking dish. Combine the remaining 1/2 cup water and 5 tablespoons sugar, orange zest and juice in a small saucepan. Scrape the seeds from the vanilla bean into the mixture and add the bean to the pan. Bring to a boil, stirring to dissolve the sugar. Pour the syrup mixture over the rhubarb.
- Bake, uncovered, until the rhubarb is tender, about 20 minutes. Let cool for 30 minutes, then cover and refrigerate until cold, at least 1 hour and up to 1 day.
- To serve, remove the vanilla bean from the sauce and discard. Top each panna cotta with about 2 tablespoons of the sauce.
TIPS & NOTES
- Make Ahead Tip: Refrigerate panna cotta for up to 2 days. Refrigerate sauce for up to 1 day.
NUTRITION
Per serving: 227 calories; 8 g fat (5 g sat, 2 g mono); 26 mg cholesterol; 35 g carbohydrates; 27 g added sugars; 32 g total sugars; 6 g protein; 0 g fiber; 142 mg sodium; 291 mg potassium.
Nutrition Bonus: Calcium (19% daily value)
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