Lemon Rhubarb Panna Cotta Delight

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.
cook time: 2h
Hazel Farrow
Lemon Rhubarb Panna Cotta Delight

Nutrition Facts (per serving)

176
Calories
7g
Fat
18g
Carbs
2g
Protein

Ingredients (6 portions)

Basic:

Sugar 200 g
Water 200 ml
Milk 150 ml
Gelatin 9 g
Lemons 1.5 pc
Cream 600 ml

Sauce:

Sugar 70 g
Water 40 ml
Rhubarb 300 g

Recipe instructions

Step 1

Step 1
Creamy layer.

Step 2

Step 2
Pour gelatin with cold water.

Step 3

Step 3
Combine cream, milk and sugar in a saucepan. Bring to a boil over low heat.

Step 4

Step 4
Boil the cream, stirring constantly. As soon as the cream thickens, remove the saucepan from the heat.

Step 5

Step 5
When the mixture boils, add lemon zest and juice.

Step 6

Step 6
Rub the cream through a sieve.

Step 7

Step 7
Squeeze out the gelatin and pour into the hot cream. Stir until the gelatin is completely dissolved.

Step 8

Step 8
Spread the lemon cream among the bowls and refrigerate for 2-3 hours.

Step 9

Step 9
Sauce.

Step 10

Step 10
Peel the rhubarb and cut into small pieces.

Step 11

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

Step 12
Spoon the sauce over the frozen lemon layer.

Additional rubrics

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