Vanilla Panna Cotta With Rhubarb and Raspberry Recipe

Name: Vanilla Panna Cotta With Rhubarb and Raspberry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups heavy cream; ½ cup milk; 10 g gelatin; 3 slices orange peel, pith completely removed; 1 teaspoon strong vanilla; ⅓ cup sugar; 2 cups sliced rhubarb; ½ cup raspberries; ⅓ cup sugar; ¼ cup orange juice

Servings: persons

1 ½ cups heavy cream
½ cup milk
10 g gelatin
3 slices orange peel, pith completely removed
1 teaspoon strong vanilla
⅓ cup sugar
2 cups sliced rhubarb
½ cup raspberries
⅓ cup sugar
¼ cup orange juice

1
In pan, bring rhubarb, raspberries, sugar, and orange juice to simmer, stirring occasionally.
2
Continue simmering as you prepare the panacotta.
3
In separate pan, heat cream, milk, and vanilla until gently bubbling.
4
Add orange peel, sugar, and gelatin, and whisk until dissolved.
5
Allow to simmer 5 minutes, then remove orange peel pieces.
6
Fruit mixture should be welled stewed by this time.
7
If not, continue to simmer until mushy and quite thick.
8
Spoon 1/8 of the fruit mixture into the bottom of each of four small glasses.
9
Distribute milk mixture evenly among the glasses, pouring very gently so you don't disturb the fruit.
10
Gently spoon 1/4 of the remaining fruit mixture into each glass so that it is heaped in the middle.
11
If a little pokes out the top, even better.
12
Set in the fridge to chill for a minimum of 5 hours, or overnight.

477

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 ½ cups heavy cream, ½ cup milk, 10 g gelatin, 3 slices orange peel, pith completely removed, and more.

Yes, Vanilla Panna Cotta With Rhubarb and Raspberry 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.

Vanilla Panna Cotta With Rhubarb and Raspberry

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