May 08, 2013

Strawberry Panna Cotta with Rhubarb Compote


Strawberry Panna Cotta with Rhubarb Compote | The Bedlam of Beefy

As much as I love rhubarb I still hang on to the false idea that it is associated it with summertime rather than spring. I suppose it's the classic pairing with strawberries that makes me hold on to that misinformed thought since strawberries are a quintessential summer fruit. Or it could be that once the grey skies of a Northwest winter roll back I just get greedy for the arrival of summer and skip past thoughts of spring altogether. In any case, when I see those rose-colored stalks of rhubarb appear at the market I experience a simultaneous seasonal sigh of relief along with a little mouthwatering.

I love that special piquant zing of rhubarb that pairs so well with any number of sweet flavors. And I love that it's so easy to work with to add its distinctive touch to even the simplest dessert. A quick rhubarb compote is amazing when barely folded into sweetened whipped cream for a 'Rhubarb Fool' or just slathered warm on top of good vanilla ice cream. But given that its culinary bestie is the strawberry and with Mother's Day coming up I thought I'd combine the best of all worlds - easy and elegant - in a strawberry panna cotta with rhubarb compote.

Strawberry Panna Cotta with Rhubarb Compote | The Bedlam of Beefy

Recipe after the jump...

This recipe comes together with fairly minimal effort and, when presented in something like these vintage champagne coupes, makes for a spectacular showing. This is an easy make-ahead dessert that will do your mom proud.


STRAWBERRY PANNA COTTA with RHUBARB COMPOTE

Panna Cotta

1 envelope unflavored gelatin
2 tablespoons cold water
1 cup heavy cream
1 cup half and half
1 cup strawberry juice*
1/3 cup sugar
1 tsp vanilla

*Strawberry Juice

1lb fresh strawberries, hulled and quartered
1 cup water
1 tbsp fresh lemon juice
3 tbsp sugar

Rhubarb Compote

3 large stalks rhubarb, trimmed and cut into pieces
3/4 cup water
1/4 cup sugar

For the strawberry juice: Place strawberries, water, lemon juice, and sugar in a large saucepan over medium high heat. Bring to a low boil and simmer, stirring occasionally, until strawberries have softened and broken down - about 25 minutes. (Watch pot to prevent boiling over.) Using a fine mesh strainer, strain the strawberry mixture over a bowl pressing the fruit with a spoon or spatula until juice is extracted. You should have at least 1 cup of juice.

For the panna cotta: In a small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved. Remove saucepan from heat and set aside.

In a large saucepan bring cream, half and half, strawberry juice and sugar just to a low boil over moderately high heat, stirring occasionally. Remove pan from heat. Add a small amount of the hot strawberry cream mixture to the saucepan containing gelatin and stir gelatin mixture until fully incorporated and add it to the remaining strawberry cream mixture. Add vanilla. Divide cream mixture among 6 to 8 small ramekins (or other containers). Cover and chill for at least 4 hours or overnight.

For the rhubarb compote: In a medium saucepan bring rhubarb, water, and sugar to a low boil over medium heat. Continue to cook, stirring occasionally, until rhubarb softens completely and mixture thickens - about 20 minutes. Remove from heat and cool completely. Top each panna cotta with desired amount of compote and enjoy!

Strawberry Panna Cotta with Rhubarb Compote | The Bedlam of Beefy

ALL IMAGES BY UNCLE BEEFY.


17 comments:

  1. Perfection! And now I can use the rhubarb in my garden that has been perplexing me! xo

    ReplyDelete
  2. gorgeous - and looks delish. did you get the berry basket from The Flourish Collection? :)

    ReplyDelete
  3. Oh heavens. This looks incredible. My mouth is watering just taking a gander. I too thought rhubarb was a summer things until just recently. Ooops. Whatever. I'm gonna eat it as long as I can find it - summer or not. Thanks for the gorgeous recipe!

    ReplyDelete
  4. This looks amazing...I am so glad to have found your blog through your Instagram!

    I have a habit of associating rhubarb with summer as well....I think it comes from playing hide n seek near the huge rhubarb leaves as a kid....it was probably just spring...but my memory seems to think of it as summertime...

    It was freedom from winter!

    Such a pretty dessert as well!

    ReplyDelete
  5. My lord, this looks good. I always order panna cotta when it's on the menu of restaurants, but it's never strawberry flavored. I've pinned this for my next dinner party!

    ReplyDelete
  6. as always - wonderful photos. I have really gotten into rhubarb this year! Will take me a while to work up the courage to do this... but I will

    Trisha x

    ReplyDelete
  7. Oh my...this looks delightful. Beautiful styling!

    ReplyDelete
  8. This looks amazing, so stylish and beautiful!

    ReplyDelete
    Replies
    1. See! Now why you all gotta go and be sweet, complimentary, and respectful here?! Now I just feel trashy for the comment I left on your blog, Zakary! Unless of course... AHHHH! Well played! Well. Played. ;)

      Delete
  9. I just love Panna Cotta! This looks delightful!

    ReplyDelete
  10. yum! I recently made my first panna cotta - I can't wait to try this one too. and lovely photos, ps.

    ReplyDelete
    Replies
    1. Isn't panna cotta a cinch, Vanessa? This one is a little more involved but, I think, worth it. Hope you give it a try! Thanks for the photo props, too! xx

      Delete
  11. That looks so delicious ! I want to try it ... Have a nice day ! Sarah

    ReplyDelete
    Replies
    1. Hope you give it a try, Sarah! Thanks for stopping by 'The Bedlam'! :)

      Delete
  12. I tried licking my screen but it didn't work, I will have to make this, like NOW. So good!

    ReplyDelete
    Replies
    1. Hahaha! Yeah, 'lick n' taste' internet technology hasn't gotten figured out just yet. ;) Hope you enjoy making it, Gabriel!

      Delete

Thanks for taking the time to comment. I always appreciate your thoughts. Your comment will appear as soon as I can publish it.

Even if I don't always get the chance to respond back, know that you're sending smiles across the miles. Warm wishes right back atcha! Thanks again!

p.s. - Contrary opinions or constructive criticism are also fine but "The Bedlam" isn't a platform for random acts of nastiness. Keep it classy.