Vanilla Bean Panna Cotta with Strawberry Rhubarb Compote
- Vanilla Bean Panna Cotta
- 2 tablespoons water
- 1 1/4 teaspoon unflavored gelatin
- 1 3/4 cups cream
- 1/3 cup sugar
- 1 cup half and half or whole milk
- Pinch salt
- 1 - 2 drops 100% Pure Lemon Essential Oil
- 1/2 of a vanilla bean, seeds only
- 2 cups 1/2-inch pieces fresh rhubarb
- 2 cups strawberries, hulled and chopped
- 1 1/2 cups sugar
- 2 tablespoons fresh lemon juice
- 2 teaspoons cornstarch, if desired (to thicken)
- This recipe is gluten-free
- Produce
- 1/2-inch pieces fresh rhubarb, fresh (2 cups)
- Strawberries (2 cups)
- Cooking & Baking
- 100% pure lemon essential oil, Pure (1 drops)
- Cornstarch (2 teaspoons)
- Salt (1 Pinch)
- Sugar (1 3/4 cup)
- Vanilla bean (1/2)
- Vanilla bean panna cotta (1)
- Drinks
- Lemon juice, fresh (2 tablespoons)
- Water (2 tablespoons)
- Dairy
- Cream (1 3/4 cups)
- Half and half or whole milk (1 cup)
- Desserts
- Gelatin, unflavored (1 1/4 teaspoon)
Preparation
Read recipe preparation on goodlifeeats.com
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Recipe Stats
Published March 27, 2012 (10 months ago).
125 people saved this recipe.
