Ingredients
1 cup Sugar
2 tsp. Flavor Free Gelatin
1 3/4 cups Heavy Cream
3 cups chopped Rhubarb
1/2 cup + 2 Tbsp. Water
1 Tbsp. Powdered Sugar
1/2 tsp. Vanilla Extract
Edible Flowers
Fresh Mint
❃❃Serves 4❃❃
Preparation
Chop rhubarb.
Cook Panna Cotta
Add 2 cups rhubarb, ½ cup sugar and 2 Tbsp. water to a saucepan and bring to a boil. Reduce to a simmer and cook for around 10 minutes or until the rhubarb is tender.
Once rhubarb is soft transfer to a blender and blend until smooth. Pour back in saucepan and immediately add gelatin. Stir gelatin in and allow it to bloom.
Slowly heat 1 ¼ cups heavy cream and ¼ cup sugar in another saucepan. Once hot but not boiling add to the rhubarb mixture. Stir until totally combined and smooth.
Pour mixture into 4 ramekins and cover with plastic wrap placed directly on the mixture and refrigerate for at least 4 hours.
Cook Rhubarb Topping
Add 1 cup rhubarb, 1/4 cup sugar and ½ cup water to a saucepan and bring to a boil. Reduce to a simmer and cook for around 10-15 minutes or until the rhubarb is tender and has turned into a thick sauce.
Once cooked remove from heat and place in the refrigerator to cool.
Make Whip Topping
Add ½ cup heavy cream, 1 Tbsp. powdered sugar and vanilla to a bowl and mix on high until stiff peaks form.
Assemble
Once panna cotta is set dip ramekins into hot water, run a knife around the edge and turn out onto a serving plate. Top with some of the rhubarb sauce and whip cream.
Optional: Add mint and edible flowers to serve.