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–+ servings
Two champagne coupes filled with vanilla panna cotta and rhubarb coulis.

Vanilla Panna Cotta with Rhubarb Coulis

Caro Jensen
Silky and creamy vanilla panna cotta topped with a vibrant, tart rhubarb coulis. The perfect single-serve spring dessert!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 4 hours
Course Dessert
Cuisine Italian
Servings 4 portions
Calories 595 kcal

Ingredients
 
 

Prosecco Panna Cotta

  • 2 cups full-fat cream (35%) divided
  • 1 cup milk
  • 1/3 cup sugar
  • 1 tsp vanilla extract
  • 3 tsp gelatine powder or 4 leaves
  • 2 tbsp water cold

Rhubarb Coulis

  • 2 cups rhubarb stalks
  • 1/2 cup water
  • 1/3 cup sugar
  • 1/8 tsp salt

Instructions
 

Panna Cotta

  • Combine half of the cream and the milk in a medium saucepan. Bring everything to a simmer while stirring to dissolve the sugar. Don't boil the mixture. Remove the saucepan from the heat and set aside.
    2 cups full-fat cream (35%), 1 cup milk, 1/3 cup sugar, 1 tsp vanilla extract
  • In the meantime, add the gelatine powder to the cold water. Stir and let it sit for 5 minutes to soften (bloom).
    3 tsp gelatine powder, 2 tbsp water
  • Whip the other half of the cream and vanilla extract until stiff peaks form.
  • Add the dissolved gelatine to the warm cream mixture while stirring. Cool it down in the fridge or freezer for 10-15 min until it starts to thicken.
  • Strain and pour it into 4 dessert glasses or ramekin molds and let it cool to room temperature. Place it in the fridge for a minimum of 4 hours or overnight until set.

Rhubarb Coulis

  • Add the stalks to a medium saucepan alongside the sugar, water, and salt.
    2 cups rhubarb stalks, 1/3 cup sugar, 1/8 tsp salt, 1/2 cup water
  • Cook everything on low 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 it to the panna cotta and serve cool.

Notes

Don't boil the cream mixture as it will impact the gelatin from setting.
Soaking or "blooming" of the gelatin is essential. Make sure it's completely dissolved.
You have to cool down the cream and gelatin mixture before adding the  whipped cream or the whipped cream will melt.
Add the rhubarb coulis when serving after the panna cotta has fully set in the fridge.

Nutrition

Calories: 595kcalCarbohydrates: 42gProtein: 8gFat: 45gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 142mgSodium: 139mgPotassium: 383mgFiber: 1gSugar: 40gVitamin A: 1910IUVitamin C: 6mgCalcium: 209mgIron: 0.3mg
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