Vanilla Panna Cotta with Rhubarb Coulis
These silky and creamy vanilla panna cotta cups with rhubarb coulis combine warm vanilla notes with bright and tart rhubarb flavors. Panna cotta is one of those classic desserts that can be intimidating but this easy-to-follow recipe breaks it down into simple steps for you. The striking Italian cream cups make an elegant single-serve dessert that’s perfect for special occasions including Mother’s Day or Valentine’s Day.
Our family inherited a couple of rhubarb plant from my husband’s Gran and it’s such a pleasure to make something special with it every spring to remember her. This rhubarb panna cotta is a great example of this.
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Vanilla Panna Cotta with Rhubarb Coulis
Silky and creamy vanilla panna cotta topped with a vibrant, tart rhubarb coulis. The perfect single-serve spring or summer dessert!
Ingredients
Panna Cotta
- 2 cups heavy cream 35% fat content
- 1/2 cup whole milk
- 1/3 cup granulated sugar
- 2 tsp vanilla extract or 1 vanilla bean scraped
- 1 tbsp gelatine powder unflavored, 1 envelope
Rhubarb Coulis
- 2 cups rhubarb stalks 1 inch pieces, red ends
- 1/2 cup water filtered
- 1/3 cup granulated sugar
- 1/8 tsp salt
Instructions
Panna Cotta
- Add the milk to a medium-sized saucepan. Evenly spread the gelatine powder on top and let it sit for 5 minutes to soften. The soaking or "blooming" of the gelatine is essential. Heat the milk while stirring for the gelatine to completely dissolve. Don't boil it!1 tbsp gelatine powder, 1/2 cup whole milk
- Add the cream and sugar. Heat everything up on medium-heat while stirring to dissolve the sugar. Again, don't boil the mixture as it will impact the gelatin from setting later on (note 1).2 cups heavy cream, 1/3 cup granulated sugar
- Remove the saucepan from the heat and stir in the vanilla extract (note 2). Set aside.2 tsp vanilla extract
- Pour the mixture into 4 dessert glasses or lightly oiled ramekin molds. Place the cups in the fridge for a minimum of 4 hours or overnight to set.
Rhubarb Coulis
- Add the rhubarb pieces to a medium saucepan alongside the sugar, water, and salt.2 cups rhubarb stalks, 1/3 cup granulated sugar, 1/8 tsp salt, 1/2 cup water
- Cook everything on low medium-heat for 10-15 minutes until the rhubarb starts to fall apart and the liquid has a syrup-like consistency. Let the rhubarb cool down and purée it.
- Add the rhubarb coulis when serving after the panna cotta has fully set in the fridge. Serve the panna cotta cups cool or at room temperature.
Notes
Note 1: Make sure the cream mixture needs is between 90°F to 140°F (32°C to 60°C).
Note 2: If you’re using a vanilla bean, scrape the seeds into the cream mixture at the start and let the whole bean simmer in the mixture. Remove the bean after step 2, squeezing it out throughly.
Storage: You can store it in the fridge for 2 days which makes it a great make-ahead dish.
Nutrition
Calories: 576kcalCarbohydrates: 41gProtein: 6gFat: 44gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 138mgSodium: 124mgPotassium: 338mgFiber: 1gSugar: 39gVitamin A: 1861IUVitamin C: 6mgCalcium: 171mgIron: 0.3mg
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Ingredients and substitutions
- Cream and milk – The fat content in the cream and milk not only gives this dessert rich flavor it also helps the panna cotta to set properly. Don’t use low-fat alternatives.
- Gelatin – You’ll need 1 envelope of unflavored gelatin powder or 4 leaves.
- Vanilla – Vanilla extract or a fresh vanilla pod both work well for this recipe for a rich vanilla flavor. Choose a vanilla product with beans.
- Rhubarb – The color of the coulis depends on the hue of your stalks. Choose deep red stalks for a vibrant coulis.
- Salt – Don’t skip the salt. It rounds out the flavors of the coulis.
My top 3 panna cotta tips
- Heat: Make sure the cream mixture doesn’t boil at any stage or it might struggle to set later on.
- Vanilla: Add the vanilla extract off the heat for maximum flavor.
- Sweetness: Adjust the sweetness of the panna cotta and coulis to taste if needed. I like ours less sweet and fruit forward.