Try this Rhubarb & Honey Panna Cotta recipe, or contribute your own.
Suggest a better descriptionTo make the Panna cotta:
1. Measure the kefir and sprinkle the gelatin evenly over the top, but do not stir. Let the gelatin soften until the grains look wet and like they are beginning to dissolve, 5-10 minutes.
Meanwhile, heat the cream, honey, salt and vanilla bean in a saucepan set over medium heat until just barely simmering. Stir occasionally to dissolve the honey. Turn off the heat and remove the vanilla bean, scraping the seeds into the pot.
2. Add the milk and gelatin and stir until the gelatin dissolves. Divide the mixture between 6 ramekins or glasses. Cover and chill until set, at least 4 hours and up to overnight. If you are going to leave them overnight, cover each ramekin with plastic wrap.
3. To unmold the panna cottas, run a thin knife around the top edge of each ramekin to release the sides, and invert it onto a plate. You may have to shake the ramekin gently to get the panna cotta to release onto the plate. Top each panna cotta with a spoonful pf rhubarb and it’s juices and sprinkle of chopped pistachios. Alternately, serve the panna cottas straight from their ramekins with the garnishes on top.
To make the compote:
4. Heat oven to 375ºF.
5. Slice the rhubarb into 2-3 inch lengths. Toss it in a baking dish with the sugar, lemon juice and vanilla bean. Roast until soft and juicy but not falling apart, about 15-20 minutes. Let cool before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (86g) | ||
Recipe Makes: 1 | ||
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Calories: 357 | ||
Calories from Fat: 254 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.3g | 38 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 14.9g | ||
Polyunsanturated Fat 8.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 308.7mg | 11 % | |
Potassium 670mg | 18 % | |
Total Carbohydrate 19g | 6 % | |
Dietary Fiber 6.4g | 26 % | |
Sugars, other 12.6g | ||
Protein 13.2g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 357
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