We all love ice cream in the summer months. It’s cold, comes in more flavours than we can count and you can have it in a bowl or a cone. Basically, it is a winning summer treat.
But today, I’m here to introduce you to your new favourite summer dessert. We eat it cold, perfect for the hot summer months, and you can make it with a variety of different flavours or toppings. Add a few blueberries to the top of this recipe and you’ve got the ultimate 4th of July dessert.
We’re talking about panna cotta.
It’s cold, creamy, delicious, easy to make, and I topped this one with leftover strawberry rhubarb compote I had from the meringue nests I brought to you all a couple of weeks ago. Honestly, I wish I had more of eat to eat as I was typing this.
So simple, so easy, so tasty.
This requires minimal ingredients and very little hands-on time. I like to leave it in the fridge overnight so it really, really sets, but it should be good to eat after 4-6 hours in the fridge. If you’re planning on it for a dinner party dessert, plan ahead so it has plenty of time to set before you present it.
We’re using a little bit of gelatin to help it set. Mix it with a little water, heat it and we’re good to go. The base of this panna cotta is heavy cream and half-and-half. Definitely also add a vanilla bean, vanilla bean paste, or vanilla extract for an extra little something.
Traditionally, panna cotta isn’t serve in the dish it is made in. But these glasses were just so stinking cute I had to use them from beginning to end. They’re actually little cocktail glasses, but I won’t tell anyone if you all don’t. Deal?
So we make our base, pour it into our glasses (or the more traditional ramekins), let it cool to room temperature, and then refrigerate for 4-6 hours or overnight. Once it’s set, we can either release it from the glass/ramekin and top with something delicious, or just add that tasty something to the top in the jar.
My leftover strawberry rhubarb compote was the perfect addition to this panna cotta. Like seriously, so good. I literally want to make this all again right now, just so I can greedily eat it all. It’s goooooooooooood you guys. So good.
Panna Cotta
Ingredients
- Panna Cotta:
- 1 envelope unflavoured gelatin
- 2 tbsp. cold water
- 2 cups heavy cream
- 1 cup half-and-half
- 1/3 cup sugar
- 2 tsp. vanilla bean paste
- Strawberry Rhubarb Compote:
- 1 pound strawberries, rinsed and hulled
- 1 pound rhubarb
- 1 lemon
- 3/4 cup sugar
Directions
- Step 1 Panna Cotta:
- Step 2 In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
- Step 3 In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among small glasses or ramekins and cool to room temperature. Chill, covered, at least 4 hours or overnight.
- Step 4 Strawberry Rhubarb Compote:
- Step 5 Select about 4 ounces of the smallest strawberries and cut lengthwise into quarters. These will be added raw to the cooked compote – set aside.
- Step 6 Cut the remaining larger berries in halves or quarters so that the pieces are about the same size. Place them in a medium saucepan.
- Step 7 Cut the rhubarb stalks into 3/4-inch pieces and add to the saucepan.
- Step 8 Use a fine grater or a microplane to zest the lemon. Add 1 teaspoon of the zest to the pan. Squeeze 1 tablespoon of juice and add it to the pan. Add the sugar and stir to coat the fruit.
- Step 9 Place the pan over medium-high heat and cook, stirring often to dissolve the sugar. By the time the sugar has dissolved, the fruit will have released a lot of juice. Boil for about 4 minutes to reduce the liquid somewhat, then reduce the heat and simmer for another 2 minutes, or until the rhubarb is soft. Don’t worry if some of the rhubarb falls apart.
- Step 10 Take pan off the stove and stir in reserved strawberries. Cool to room temperature, then refrigerate in a covered container until cold.
- Step 11 Assembly:
- Step 12 After panna cotta is completely chilled and set, top with strawberry rhubarb compote and serve. Alternatively, you can dip glasses/ramekins in hot water to loosen panna cotta and turn it out onto a plate, topping it with the compote. Personally, I like eating it from the glass.
