We have a great crop of rhubarb and I started thinking of the perfect dessert using rhubarb. Strawberry Rhubarb pie is the default dessert, of course. But I wanted to try something different.
This panna cotta is my invention since I found nothing close to what I had in mind. The creaminess and slightly sweet and tangy flavor of the panna cotta works perfectly with the sourness of the rhubarb. Play around with the amount of sugar and spices you want with the rhubarb.
I used Goya Guava juice because we always have it around. It’s great for smoothies! But you can try this with another juice as well. Or just use more wine.. Keep an eye on the rhubarb so it isn’t overcooked. It should keep some of it’s texture.
This is an elegant and refreshing summer dessert. It has met with rave reviews every time I’ve served it.
GOAT CHEESE PANNA COTTA WITH RHUBARB SOUP
1 pound rhubarb cut into ½ inch pieces
½ cup sugar
1 cup white wine
1 2 inch cinnamon stick
1 cup guava juice
1 star anise (optional)
Strawberries washed and cut into small dice for garnish
Preheat oven to 350 degrees F
In a pot, combine rhubarb and sugar. Bake, stirring occasionally for 10-15 minutes or until softened but still holding its shape.
Meanwhile, boil wine, juice, cinnamon stick and star anise for 5 minutes and then let it sit. Pour over the baked rhubarb and chill in refrigerator.
1 cup heavy cream (or if you want to cut down on the cream, use 1/2 cup of heavy cream and 1 1/2 cups of buttermilk.)
1 cup buttermilk cup
8 ounces creamy goat cheese such as Chevrie
1 packet gelatin
1 vanilla bean or 1 tsp. vanilla extract
1. Bring heavy cream, ½ cup buttermilk and sugar to a simmer in a small saucepan. Split bean lengthwise and scrape the seeds into the simmering cream mixture.
2. Meanwhile, sprinkle gelatin over two tablespoons water in a medium sized bowl and leave for 10 minutes.
3. When the cream has just started to simmer add to the gelatin and mix until the gelatin has dissolved.
4. Add remaining buttermilk and goat cheese and mix until creamy.
5. Divide the panna cotta into 6-6 ounce custard cups and chill for several hours or overnight until set.
When ready to serve discard the cinnamon and star anise and divide the soup into 6 bowls. Run a thin knife around the edge of the ramekins and release them gently unto the soup.
Garnish with the diced strawberry.
The black specks in the panna cotta are from the vanilla bean.