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Lemon Panna Cotta with Rhubarb Sauce

A classic panna cotta with an unexpected twist! To wrap up, I'm sharing one more fun recipe I came up with myself. As I've mentioned before, I like to serve various desserts instead of cake, and this time the pick was panna cotta—but I wanted to dream up something a little different. I settled on the first ingredient, rhubarb, right away. The second one took longer to choose, but in the end I went with lemon. Even though both lemon and rhubarb are quite tart, the dessert comes out sweet.

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Lemon panna cotta with rhubarb sauce
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Lemon panna cotta with rhubarb sauce
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 7 % 2 g
Fats 26 % 7 g
Carbohydrates 67 % 18 g
176 kcal
GI: 12 / 0 / 88

Cooking method

  1. Step 1:

    Step 1

    The cream layer.

  2. Step 2:

    Step 2

    Cover the gelatin with cold water.

  3. Step 3:

    Step 3

    In a saucepan, combine the cream, milk, and sugar. Bring to a boil over low heat.

  4. Step 4:

    Step 4

    Cook the cream down, stirring constantly. As soon as it thickens, take the pan off the heat.

  5. Step 5:

    Step 5

    Once the mixture comes to a boil, add the lemon zest and juice.

  6. Step 6:

    Step 6

    Strain the cream through a sieve.

  7. Step 7:

    Step 7

    Squeeze out the gelatin and add it to the hot cream. Stir until the gelatin has fully dissolved.

  8. Step 8:

    Step 8

    Divide the lemon cream among dessert glasses and refrigerate for 2–3 hours.

  9. Step 9:

    Step 9

    The sauce.

  10. Step 10:

    Step 10

    Peel the rhubarb and cut it into small pieces.

  11. Step 11:

    Step 11

    In a saucepan, combine the rhubarb, sugar, and water and simmer over low heat until the rhubarb is soft, about 15 minutes. Let the finished sauce cool.

  12. Step 12:

    Step 12

    Spoon the sauce over the set lemon layer.

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Buttermilk - 36  kcal/100g
  • Cream of 20% fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Lemon - 16  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Rhubarb - 13  kcal/100g
  • Gelatin - 355  kcal/100g
  • Water - 0  kcal/100g

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