When the sweetness of the almond cream is combined with the acidity of the rhubarb, it results in a panna cotta recipe full of contrast and delicacy. A spring dessert that will end the meal on a smooth note.
Practical information
Number of people 4 to 6
Preparation time20 minutes
Cooking time15 minutes
Refrigeration time 6 hours
Degree of difficulty Easy
Cost Inexpensive
Ingredients
40 cl of almond cream (or almond preparation for cooking in the organic department)
20 cl of rice cream (or rice preparation for cooking in the organic department)
50 g cane sugar
1/2 vanilla bean
2 gelatin sheets
For the rhubarb compote:
2 rhubarb sticks
2 tbsp. tablespoon of honey
Steps
For the pannacotta. Rehydrate the gelatin in a bowl filled with cold water. Split and scrape the half vanilla bean to remove the seeds.
Pour the cream of rice into a saucepan, add the sugar, half a pod and vanilla seeds and bring to the boil Off the heat, add the squeezed gelatin, whip well to melt it and then pour in the almond cream . Mix well, remove the half vanilla bean and pour into glasses or ramekins. Let cool to room temperature then place in the refrigerator for 6 hours, until the pannacottas are firm.
In the meantime, wash, peel and slice the rhubarb into sections 4 cm long. Place it in a saucepan with honey and 15 cl of water, cook over low heat until cooked, allow about 10 minutes. Let it cool in the cooking syrup.
Before serving, drain the rhubarb and place it on the pannacottas.
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