|
May 8, 2008

Strawberry Rhubarb Panna Cotta

Have I ever mentioned that I have a subscription to EVERYDAY FOOD? It’s a really great publication for anyone who is starting to broaden their cooking/baking horizons. It’s also a great for those who don’t have a lot of time after work and want to enjoy simple tasty meals. Every recipe is accompanied with a photo which makes it easy for you decide if you really want to make something.

A lot of the times I just look at the pictures to get inspired…but never end up making the recipes. I think I’ve had my subscription since the magazine started! Which means I have a HUGE stack of them in my kitchen. There’s been soo many times where I contemplate discontinuing my subscription because I have so many issues I have yet to cook from. But, I found this month’s issue to be pretty inspiring! I was excited to find at least 6 recipes that I immediately wanted to try.

So last week I got some rhubarb in my weekly organic fruit/veggie shipment from Farm Fresh To You. I’ve never made ANYTHING with rhubarb, so it was a delight to see this following recipe in this month’s issue. I hopped right to it!

Strawberry Rhubarb Compote (Everyday Food- May 2008)

Ingredients:

  • 1 pint of strawberries (hulled & halved)
  • 2 stalks of rhubarb cut into small pieces
  • 1/2 cup sugar
  • 1/4 cup of water

1. In a large saucepan, place strawberries, rhubarb, sugar, and 1/4 cup water; bring to a simmer over high heat. Cook, stirring occasionally, until rhubarb begins to break down, 6 to 8 minutes. Serve warm or cold!

***This simple recipe produces the tastiest topping! I ate A LOT of it soon after making. It will instantly transport you to summer! ***

I had every intention on using this compote with yogurt for my breakfast the next morning…..but all of a sudden I saw one of my favorite desserts in the magazine. VANILLA PANNA COTTA!

It’s something I’ve wanted to try making…. but for some reason I thought it might be too complicated.

On Sunday, I quickly got over my fear and dove right in.

Here we are in progress… (see the strawberry rhubarb compote?)

strawberry rhubarb finished-panna cotta in process

I brought all the chilled ramkeins over to my sister-in-law’s house and served them up.

Just top with the compote after you release the panna cottas from their molds!

panna cotta with strawberry rhubarb compote

Sooo incredibly creamy & light. Can you say decadent??

Vanilla Panna Cotta (Everyday Food May 2008)

*serves 6*

Ingredients:

  • 1 envelope unflavored gelatin
  • 3 cups half & half
  • 1/2 cup sugar
  • a dash of salt
  • 1 teaspoon pure vanilla extract

1. Place 1/4 cold water in a small bowl; sprinkle with gelatin. Set aside to soften, 5-10 minutes

2. In a medium saucepan, combine half & half, sugar, and a pinch of salt. Bring to a boil; remove from heat. Add vanilla and softened gelatin mixture. Stir until dissolved.

3. Divide mixture among six- 6oz. ramekins. Chill, covered with plastic wrap until firm, at least 4 hours and up to 3 days.

4. To serve, run a small knife around the edge of each panna cotta to loosen, then carefully dip bottom of the ramekin in hot water for a few seconds. Invert onto a small plate and shake firmly to release the panna cotta onto the plate.

***In the magazine, they recommend drizzling the tops of the panna cotta with maple syrup. Perhaps next time I’ll try that. ***

2 MORE RECIPES COMING SOON!

Related Posts Plugin for WordPress, Blogger...
  • Val

    Oh my!!! My mouth is watering…Yet again, another MUST TRY!!

  • Dave Delaney

    Hi there:
    I just discovered my blog was hacked with loads of links from your URL. My guess is that you’ve been hacked too, and your site is hosting the spam links.

    I suggest checking your CSS to correct this.

    Sorry for the bad news. By the way, your food looks soooo good :-)

    Cheers,
    Dave

  • alice

    This looks so good! I had no idea how Panna Cotta was made until now, thanks! Also good as most of my family need to be gluten free :)

  • Rhubarb Recipes for Summer |

    […] Gimme a Panna Cotta via […]

Leave a Comment