Vanilla Panna Cotta with Rhubarb in Port Wine

In this dessert, the flavor of rhubarb comes to its perfect expression.

Details

  • Preparation Time: 140 minutes
  • Cooking Time: 41 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 115 g Sugar, white

  • 150 ml Water

  • 1 piece Orange, fresh

  • 1 piece Spices, cinnamon, ground

  • 300 ml Alcohol, Wine, Red

  • 275 g Rhubarb

Strjenka

  • 1 piece Vanilla, extract, natural

  • 175 ml Sweet cream

  • 175 ml Milk, partially skimmed

  • 3 spoons Sugar, white

  • 2 spoons Water

  • 0.5 teaspoons Gelatin powder, unsweetened

Steps

  1. Thoroughly wash and peel the rhubarb. Cut the stalks into 2.5 cm pieces. Wash the orange and peel the zest with a thin knife (or peeler). Cut the orange in half and juice it.

  2. Make the panna cotta. Place a larger pot on the stove, add the vanilla pod, cream, milk, sugar, and cook while stirring for about 5 minutes. Be careful not to let the mixture boil.

  3. Pour water into a heatproof container and mix in the gelatin. Wait for 10 minutes for the gelatin to swell. Pour hot water from the tap into a new pot. Place the container with gelatin on top of the pot with hot water and place it on the stove. Heat until the gelatin dissolves.

  4. Then add the gelatin to the hot cream mixture and mix well. Remove the vanilla pod, cut it in half with a knife, and scrape out the seeds with the tip of the knife, returning them to the cream mixture. Pour the mixture into molds that have been greased and rinsed with cold water. Place the molds in the refrigerator for at least two hours to allow the mixture to set completely.

  5. Place a new pot on the stove, add sugar, water, orange zest, and cinnamon. Bring to a boil while stirring occasionally. Once the sugar has dissolved, increase the temperature and let it boil for another minute.

  6. Add the wine and wait for it to boil again, then reduce the temperature and cook for about 15 minutes until the syrup reduces and thickens. Remove the orange zest and cinnamon stick and add the rhubarb. Cover the pot and cook on low heat without stirring for another 2-3 minutes. Remove the pot from the heat and let the syrup cool.

  7. Unmold the cooled panna cotta onto serving plates. Top each panna cotta with pieces of rhubarb, drizzle with a few spoonfuls of rhubarb syrup, and serve.

Nutrition Information (Per 100g)

  • Calories: 128.99 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 31.41 g
    • Sugars: 28.26 g
  • Protein: 0 g
  • Fiber: 1.4 g

Advice

Rhubarb releases a lot of liquid during cooking, so the syrup must be well reduced before adding it. Powdered gelatin can be replaced with agar agar, which is of plant origin.