We demonstrated this recipe at a Posh Pantry cooking class earlier this year. Rhubarb is one of my favorite foods and loved working it into this panna cotta recipe. At the class we used rhubarb from Earth Apple Organic Farm
Lemon Panna Cotta with Candied Rhubarb and Rhubarb Consommé
1 envelope unflavored gelatin (2 1/4 teaspoons) (4 sheets gelatin)
1 cup whole milk
2 cups heavy cream
1/3 cup sugar
finely grated zest of 2 lemons
- MAKE THE LEMON PANNA COTTAS: In a small pot, sprinkle the gelatin over the milk and let stand for 5 minutes. Cook the gelatin over low heat just until dissolved, about 1 minute.
- In a medium saucepan, combine the cream, sugar, and lemon zest and simmer over moderate heat just until the sugar dissolves. Remove from the heat and let cool for 10 minutes.
- Stir the melted gelatin into the cream mixture until completely smooth. Strain the liquid into a large glass measuring cup and pour into six 1/2-cup ramekins. Refrigerate until firm, at least 3 hours.
For the Rhubarb Consommé
Zest of a lemon
1 stick cinnamon
1 1/2 tsp cardamom
500 ml water
½ cup sugar
1 T ginger
Bring all the ingredients to a boil, then let simmer for an 20-30 minutes, strain and chill
3/4 cups sugar
¼ cup water
375 gr. rhubarb
Bring sugar and water to boil. Cook until turns to a golden caramel. Add rhubarb, stirring until cooked for approximately 5-8 minutes; add ¼ cup water to
thin if necessary.