Cardamom Vanilla Panna Cotta with Strawberry Rhubarb Sauce

 
 

Ingredients

 

For the Panna Cotta:

  • 2 cups of heavy whipping cream

  • ½ cup of whole milk 

  • 1 packet of powdered gelatin or 1 ¼ teaspoons

  • 2 teaspoons of vanilla extract

  • 1 teaspoon of cardamom  

  • ¼ cup of sugar 

  • 1 pinch of salt

For the Strawberry Rhubarb Sauce

  • 1 pint of strawberries chopped 

  • 1 stalk of rhubarb chopped 

  • ¼ cup of sugar 

  • ¼ cup of water 

  • The juice of 1 lemon 

Instructions

  1. Pour ¼ cup of whole milk in a bowl and sprinkle in gelatin. Allow to sit for 5-10 minutes 

  2. While gelatin is sitting, pour 2 cups of heavy cream, a  quarter cup of milk, vanilla and cardamom in a sauce pan with ¼ cup of sugar. Place pot on medium heat and whisk until sugar is dissolved. Allow the mixture to boil then remove from heat. 

  3. Pour in gelatin mixture into the saucepan and whisk to combine fully. 

  4. Pour mixture into ceramic ramikins or bowls and place in the fridge for at least 3 hours or overnight. 

  5. To make the sauce combine water, strawberries, sugar, rhubarb, and lemon juice in a saucepan over medium heat. Bring mixture to a boil, then reduce heat to simmer. Allow the sauce to cook untl thickened (20-30 min) and remove from the heat. Cool in a separate bowl. 

  6. To serve the panna cotta make sure it is fully set and place raminkin in a bowl of warm water. Use a knife to gently remove the Panna Cotta and flip onto a place. Top with sauce and enjoy! 

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