Vanilla Buttermilk Panna Cotta with Rhubarb
As much as I like to challenge myself, in the sense of, trying to cook or bake new recipes or something I haven’t attempted before; there are more days when I don’t want to be challenged and have a relaxingly easy day. That’s just the truth.
Today is one of those days. Panna cotta has got to be one of the easiest desserts to make. It takes very little effort and can be made ahead of time. And really, it should be made in advance, giving it proper time to set.
For me, panna cotta is all about the texture. It needs to be light and soft, with a wobble, but still holding its shape. And the trick is to add just enough gelatin to keep it from collapsing and let it set properly before unmoulding.
I adore the addition of buttermilk rather than using all cream. It gives a wonderful sharpness to the otherwise a quite rich dessert. And it’s worth using proper vanilla pod here. Not only I think the black seeds look so beautiful speckled amongst the cream, I also want it to be the main flavour.
I keep a jar of vanilla sugar in my pantry and that’s what I used when making this. It’s nothing fancy, just a jar of regular white sugar that in it I place a pod of vanilla that’s been cut in half, lengthwise, and after a while the sugar will be infused and perfumed with the vanilla.
This is a gorgeous dessert by itself. And I believe, traditionally panna cotta is served without any accompaniment. But I am not a purist. It’s the season for rhubarb and I just have to make the most of its short window.
Again, this is a low-effort affair. The rhubarb is roasted until soft, but still holding its shape, with sugar and a bit of water to create a wonderful, sticky, thick, pink syrup to drizzle over.
Vanilla Buttermilk Panna Cotta with Rhubarb
Makes 2
- 150 ml double/heavy cream
- 50 gr sugar
- 1/2 vanilla pod or 1/2 tsp vanilla paste
- 150 ml buttermilk
- 2 gr gelatin sheets
For the rhubarb:
- 120 gr rhubarb, cut into batons
- 30 gr sugar
- 2 tsp water
Soak the gelatin sheets in a bowl of ice water and let it bloom.
In a small sauce pan, pour in the cream and sugar. Cut the vanilla pod in half. Using the back of the knife, scrape out the seeds and add them to the cream.
Heat the cream and sugar until the sugar dissolves and the cream is hot. Squeeze out the excess water from the now soft gelatin. Add to the cream and stir to dissolve. Add the buttermilk and stir again to combine.
Pour the mixture into two small pots/ramekins. Transfer to the fridge for at least six hours or preferably overnight, until set.
For the rhubarb, place them in a baking dish and sprinkle with sugar. Make sure they’re all in a single layer. Add a couple teaspoons of water, and wrap the baking dish tightly with foil.
Roast in a preheated 200 C oven for 15–20 minutes. They should be soft but still holding its shape. Let cool and keep in the fridge until ready to serve.
To unmould the panna cotta easily, dip the bottom of each pot in hot water, one at a time, and hold for ten seconds. Place your serving dish on top, the upturn the pot and let the panna cotta drop onto your platter. Serve with the rhubarb and some of its syrup.
