Lemon panna cotta with rhubarb sauce

Name: Lemon panna cotta with rhubarb sauce
Total time: 2 h
Yield: 6
Ingredients: 600 ml Cream; 150 ml Milk; 200 g Sugar; 9 g Gelatin; 200 ml Water; 1.5 Lemons; 70 g Sugar; 40 ml Water; 300 g Rhubarb

Ordinary panna cotta in an unusual design! Finally, I’m sharing another interesting recipe that I came up with myself. I have written more than once that I serve various desserts instead of cake. The choice fell on panna cotta. But this time I decided to compose something unusual. I decided on the first ingredient - rhubarb - right away. But the second one took a long time to select. In the end I settled on lemon. Despite the fact that both lemon and rhubarb are quite sour, the dessert turned out sweet.

31

9210

Emma Smith

Recipe author

Calories

514kcal

Protein

6g

Fat

20g

Carbs

53g

*Nutrition per serving

Ingredients

Servings: 6

600ml

150ml

200g

9g

200ml

1.5

70g

40ml

300g

Step-by-step preparation

Cooking time: 2 hr

STEP 1
Creamy layer.
STEP 2
Pour gelatin with cold water.
STEP 3
Combine cream, milk and sugar in a saucepan. Bring to a boil over low heat.
STEP 4
Boil the cream, stirring constantly. As soon as the cream thickens, remove the saucepan from the heat.
STEP 5
When the mixture boils, add lemon zest and juice.
STEP 6
Rub the cream through a sieve.
STEP 7
Squeeze out the gelatin and pour into the hot cream. Stir until the gelatin is completely dissolved.
STEP 8
Spread the lemon cream among the bowls and refrigerate for 2-3 hours.
STEP 9
Sauce.
STEP 10
Peel the rhubarb and cut into small pieces.
STEP 11
Combine rhubarb, sugar, water in a saucepan and simmer until rhubarb is soft over low heat for about 15 minutes. Cool the finished sauce.
STEP 12
Spoon the sauce over the frozen lemon layer.