Recipe: rhubarb panna cotta
Rhubarb panna cotta recipe, it is generous in our gardens and in addition it is the high season. A new way to consume this rhubarb which is so abundant in season, and stays cheap on the shelves. I loved the slightly tangy rhubarb compote in contrast to the sweetness of the panna cotta. Frankly try this rhubarb panna cotta recipe, you won’t regret it.
- Rhubarb panna cotta recipe for 8 people:
- 750 g rhubarb
- 50 g of sugar (for the rhubarb more or less according to the tastes)
- 100 g for the apples
- 50 g butter
- 6 large apples
- ½ liter of cream
- 1 g of agar agar
- For the crumble
- 130 salted butter
- 100g of flour
- 100 g brown sugar
- 150 g of crushed hazelnuts.
- Prepare the crumble like the hazelnut crumble recipe
- Peel the apples, then cut them into quarters.
- Reserve an apple for the rhubarb.
- Melt the butter and sprinkle the sugar over your melted butter.
- Let the sugar gently caramelize.
- Place the apples delicately in the caramelized butter.
- Let the juice of the apples evaporate; they must be candied.
- Heat the cream, as soon as it boils add the agar agar let it boil for one minute, then turn off the heat.
- Add the caramelized apples to the hot cream.
- Mix to flavor the cream.
- Pour into verrines up to ¾, then set aside in a refrigerator.
- Peel the rhubarb, taking care to remove all the threads.
- Cut into cubes.
- Heat a saucepan with the rhubarb and the cubed apple.
- Add the sugar.
- Cook over low heat so that the rhubarb compotes.
- Let the compote cool.
- Pour the rhubarb compote in the verrines over the panna cotta.
- Break the crumble and spread over the rhubarb compote
Preparation time: 20 minutes
Cooking time: 0 minutes
Number of people: 8
4 star rating: 1 review
What wine to drink with: rhubarb panna cotta
My favorite wine for this recipe: Gewurztraminer Grape Gewurztraminer
Temperature between 06 ° and 07 °
Make a compote Bake the apples Bake the crumble Put in a glass Zoom