Rhubarb And Custard Panna Cotta Recipe

Recipe By Slurrp

Rhubarb and Custard Panna Cotta is a delightful dessert that combines the tartness of rhubarb with the creamy sweetness of custard. The smooth and silky panna cotta is infused with vanilla and topped with a tangy rhubarb compote. This elegant dessert is perfect for spring and summer gatherings, and it can be made ahead of time for easy entertaining.

17 Rating -
1hr 30minstotal
1hr 30m.total
Rhubarb And Custard Panna Cotta

ingredients serve

Ingredients for Rhubarb And Custard Panna Cotta Recipe

  • as needed For The Rhubarb Compote
  • 0.33 cup Rhubarb, Chopped
  • 0.08 cup Sugar
  • 1/25 cup Water
  • as needed For The Panna Cotta
  • 0.17 cup Heavy Cream
  • 0.17 cup Whole Milk
  • 1/25 cup Sugar
  • 0.17 Vanilla Bean, Split And Seeds Scraped
  • 0.42 teaspoon Gelatin
  • as per your need For Garnish
  • as needed Fresh Mint Leaves

Directions: Rhubarb And Custard Panna Cotta Recipe

Cooking Directions

  • STEP 1.In a saucepan, combine the rhubarb, sugar, and water. Cook over medium heat until the rhubarb is soft and the mixture has thickened.
  • STEP 2.In a separate saucepan, heat the cream, milk, sugar, and vanilla bean until it reaches a simmer. Remove from heat and let it steep for 10 minutes.
  • STEP 3.Remove the vanilla bean from the cream mixture and whisk in the gelatin until dissolved. Strain the mixture into individual serving glasses or ramekins.
  • STEP 4.Allow the panna cotta to cool to room temperature, then refrigerate for at least 4 hours or until set.
  • STEP 5.To serve, spoon the rhubarb compote over the panna cotta and garnish with fresh mint leaves.
  • STEP 6.Enjoy the creamy and tangy flavors of this Rhubarb and Custard Panna Cotta!

Cooking Tips

  • Make sure to cook the rhubarb until it is soft and the mixture has thickened to achieve the right consistency for the compote.
  • Be careful not to boil the cream mixture, as it can curdle. Keep an eye on the heat and remove from heat as soon as it reaches a simmer.
  • For a smoother texture, strain the panna cotta mixture before pouring it into the serving glasses or ramekins.

Storage and Serving

  • Store the panna cotta in the refrigerator for up to 2 days.
  • Serve the Rhubarb and Custard Panna Cotta chilled.
  • Garnish with additional fresh rhubarb slices or mint leaves for an extra touch of freshness.
calories per serving
8 g Fat5 g Protein16 g Carbs< 1 g FiberOther

Current Totals

  • Fat
  • Protein
  • Carbs
  • Fiber
    < 1g


  • Carbs
  • Protein
  • Fiber
    < 1g


  • Fat

Vitamins & Minerals

  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
  • Vitamin B12
    < 1mcg
  • Vitamin C
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
  • Manganese
    < 1mg
  • Phosphorus
  • Selenium
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp