Rhubarb Panna Cotta

Rhubarb Panna Cotta

Panna cotta with rhubarb compote: sweet meets tangy in olive oil bliss. We'll be dessert dreaming about this for a long time. 


Panna Cotta 

1 cup whole milk

1 pouch powdered unflavored Gelatin 

½ cup granulated sugar 

1 tsp vanilla extract 

½ tsp kosher salt

2 cups heavy cream 


Rhubarb Compote

1-2 lbs rhubarb (about 1 bunch)

¼ cup of sugar

1 tbsp Sizzle

1 tbsp Drizzle


Active Time: 30 minutes

Full Time: 4.5 hours

Serves 6

Lightly brush Drizzle equally throughout 6 small cups of ramekins of choice! 


Pour milk into a medium saucepan. Add gelatin evenly on top of the surface. Let sit for 5 minutes until the top of the milk becomes wrinkly and stiffer. 


Turn the heat to low and cook, stirring often, until the gelatin is dissolved, about 2 minutes. Add the sugar, turn off the heat, and stir until the sugar is dissolved, returning the pan to low. Stir in the vanilla and salt. 


Strain the milk mixture into a heat-proof container (ideally one with a pourable spout). Add the cream and stir to combine. Divide the mixture among the prepared ramekins, cover with plastic wrap, and refrigerate until set, about 4 hours. Can chill overnight as well. 


While the panna cotta, chills prep the rhubarb compote by washing and slicing the rhubarb into 1-inch thick pieces. Add to a medium saucepan with the sugar and Sizzle and heat on medium-low for about 30 minutes, stirring occasionally. Take off heat and let cool. Store in the fridge until serving. Rhubarb should be reduced and you should have a tangy bright pink sauce to put on top of the panna cotta. 


Serve the panna cottas directly from the ramekins and top with the rhubarb compote, Drizzle, and some flaky salt.