Panna Cotta With Rosewater Rhubarb Compote Recipe

Name: Panna Cotta With Rosewater Rhubarb Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Rosewater Rhubarb Compote; 4 cups rhubarb, chopped into 1/2 inch pieces; 1/2 cup sugar; 1/2 - 1 teaspoons rosewater, to your taste; neutral oil (veggie or canola) for brushing cups; 4 teaspoons unflavored gelatin; 1/4 cup water; 3 cups heavy cream; 1/2 cup sugar; 2 teaspoons vanilla; 1/2 teaspoon rosewater; Dash dried sumac

Servings: persons

Rosewater Rhubarb Compote
4 cups rhubarb, chopped into 1/2 inch pieces
1/2 cup sugar
1/2 - 1 teaspoons rosewater, to your taste
neutral oil (veggie or canola) for brushing cups
4 teaspoons unflavored gelatin
1/4 cup water
3 cups heavy cream
1/2 cup sugar
2 teaspoons vanilla
1/2 teaspoon rosewater
Dash dried sumac

1
In a heavy saucepan, bring the rhubarb and sugar to a simmer, stirring occasionally, until the sugar melts and the rhubarb breaks down into the consistency of a sauce. Remove from heat and stir in the rosewater.Ne
2
Lightly brush 6 ramekins or teacups with oil. I use my silicone baking cups for panna cotta and they work great.
3
In a bowl, stir the gelatin into the water. Allow to sit for a few minutes until it firms up a bit.
4
In a saucepan, heat the heavy cream and sugar, stirring until the sugar is dissolved. Take the pan off the heat and stir in the vanilla and rosewater.
5
Pour the cream mixture over the gelatin and stir until the gelatin is dissolved. Divide the mixture into the six prepared cups and chill them in the fridge for several hours until firm.
6
When ready to serve, run a sharp knife around the edge of the cups and carefully unmold onto plates. Serve with Rosewater and rhubarb compote and a dash of sumac on top!

817

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Rosewater Rhubarb Compote, 4 cups rhubarb, chopped into 1/2 inch pieces, 1/2 cup sugar, 1/2 - 1 teaspoons rosewater, to your taste, and more.

Yes, Panna Cotta With Rosewater Rhubarb Compote falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Panna Cotta With Rosewater Rhubarb Compote

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions