Description
Indulge in this silky, tangy panna cotta featuring vibrant rhubarb and bright orange zest. Perfect for spring gatherings, this elegant dessert combines creamy texture with a refreshing citrus twist.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon unflavored gelatin
- 1/4 cup cold water
- 1 cup fresh orange juice
- 1/2 cup finely chopped rhubarb
- 1 teaspoon orange zest
- Pinch of salt
Instructions
- Sprinkle gelatin over cold water and let bloom for 5 minutes.
- In a saucepan, combine heavy cream, milk, sugar, and salt; heat gently until sugar dissolves.
- Remove from heat and stir in bloomed gelatin until fully dissolved.
- Mix in orange juice, orange zest, and chopped rhubarb.
- Pour mixture into ramekins or glasses and refrigerate for at least 4 hours.
- Serve chilled, optionally garnished with extra rhubarb or orange slices.
Notes
Tip: For a smoother texture, blend the rhubarb before adding it to the cream. Substitute orange juice with lemon for a different flavor. Store in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 5
- Category: B
- Method: Chilled
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 18
- Sodium: 55
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 4
- Cholesterol: 55
Keywords: panna cotta, rhubarb, orange, dessert