Vanilla Panna Cotta With Rhubarb and Raspberry

Submitted by Alicia R

"At one point, I happened to have an excess of rhubarb. I came across this recipe in a blog as I was searching the internet high and low for recipes that were not rhubarb pie or bread. Rhubarb is NOT my favorite, so I wanted a recipe that blended flavors. I don't remember who the blog owner was that created this recipe, but THANK YOU. It is fantastic!"

 

• Ready In: 5hrs 30mins
• Ingredients: 10
• Serves: 4

ingredients

• Panacotta

• 1 1⁄2 cups heavy cream
• 1⁄2 cup milk
• 10 g gelatin
• 3 slices orange peel, pith completely removed
• 1 teaspoon strong vanilla
• 1⁄3 cup sugar

• Filling

• 2 cups sliced rhubarb
• 1⁄2 cup raspberries
• 1⁄3 cup sugar
• 1⁄4 cup orange juice

directions

1. In pan, bring rhubarb, raspberries, sugar, and orange juice to simmer, stirring occasionally. Continue simmering as you prepare the panacotta.
2. In separate pan, heat cream, milk, and vanilla until gently bubbling. Add orange peel, sugar, and gelatin, and whisk until dissolved. Allow to simmer 5 minutes, then remove orange peel pieces.
3. Fruit mixture should be welled stewed by this time. If not, continue to simmer until mushy and quite thick.
4. Spoon 1/8 of the fruit mixture into the bottom of each of four small glasses.
5. Distribute milk mixture evenly among the glasses, pouring very gently so you don't disturb the fruit.
6. Gently spoon 1/4 of the remaining fruit mixture into each glass so that it is heaped in the middle. If a little pokes out the top, even better.
7. Set in the fridge to chill for a minimum of 5 hours, or overnight.