RHUBARB PANNA COTTA
Rabarberpannacotta
A dessert which is both delicious and easy to make, with the taste of rhubarb and vanilla.
4 to 6 small glasses
5 gelatin sheets
14 oz tender rhubarbs
1 vanilla pod
0.8 cup water
0.4 cup sugar
1 cup heavy cream
Decoration:
boiled rhubarbs
lemon balm or mint
Soak the gelatin in cold water for 10 minutes.
Peel and cut the rhubarbs in thin slices. Split the vanilla pod open lengthwise and scrape out the seeds. Boil water, vanilla pod, seeds and sugar, add the rhubarbs and boil until tender for about 4 to 6 minutes. Take up the pod. Reserve about 0.4 cup of the boiled rhubarbs and mix the rest to a smooth sauce. Put this in a saucepan, add cream and bring to a boil.
Squeeze out all the excess fluid from the gelatin sheets and let them melt in the cream mixture. Divide in glasses and store cold for about 2 hours. Top with the reserved rhubarb mixture and decorate with lemon balm or mint leaves.
Enjoy!
Bella
Rabarberpannacotta
A dessert which is both delicious and easy to make, with the taste of rhubarb and vanilla.
4 to 6 small glasses
5 gelatin sheets
14 oz tender rhubarbs
1 vanilla pod
0.8 cup water
0.4 cup sugar
1 cup heavy cream
Decoration:
boiled rhubarbs
lemon balm or mint
Soak the gelatin in cold water for 10 minutes.
Peel and cut the rhubarbs in thin slices. Split the vanilla pod open lengthwise and scrape out the seeds. Boil water, vanilla pod, seeds and sugar, add the rhubarbs and boil until tender for about 4 to 6 minutes. Take up the pod. Reserve about 0.4 cup of the boiled rhubarbs and mix the rest to a smooth sauce. Put this in a saucepan, add cream and bring to a boil.
Squeeze out all the excess fluid from the gelatin sheets and let them melt in the cream mixture. Divide in glasses and store cold for about 2 hours. Top with the reserved rhubarb mixture and decorate with lemon balm or mint leaves.
Enjoy!
Bella
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