Rhubarb Panna Cotta
A delicate creamy yogurt dessert with rhubarb. It came out incredibly tender — it just melts in your mouth. The rhubarb really earns its place here, balancing the sugar so the dessert isn't too sweet but isn't tart either.
Cooking method
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Step 1:
Measure out the ingredients.
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Step 2:
Soak the gelatin in 60 ml (about 1/4 cup) of cooled boiled water.
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Step 3:
Wash the rhubarb, peel it, and cut it into small pieces.
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Step 4:
Toss the rhubarb with 1 tablespoon of the sugar.
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Step 5:
Put the rhubarb in a saucepan, add 3 tablespoons of water, bring to a boil, then simmer, covered, for about 7 minutes, until the rhubarb is soft.
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Step 6:
Combine the cream with the gelatin and the rest of the sugar, bring to a boil while stirring, and take off the heat.
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Step 7:
You should have a smooth mixture. Let it cool.
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Step 8:
Add the rhubarb, yogurt, and vanilla sugar to the cream.
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Step 9:
Stir until smooth. Pour the panna cotta into dessert glasses and refrigerate for 3–4 hours or overnight.
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream, 20% fat - 300 kcal/100g
- Cream, 10% fat - 120 kcal/100g
- Cream - 300 kcal/100g
- Acidophilus milk, 3.2% fat - 58 kcal/100g
- Rastishka - 122 kcal/100g
- Danone drinking yogurt - 76 kcal/100g
- Agusha drinking yogurt - 87 kcal/100g
- Actimel, plain - 83 kcal/100g
- Danone yogurt, 2.2% fat - 96 kcal/100g
- Mazhetel - 48 kcal/100g
- Ehrmann full-fat yogurt - 152 kcal/100g
- Yogurt, 3.5% fat - 68 kcal/100g
- Plain yogurt, 1.5% fat - 48 kcal/100g
- Nonfat yogurt - 38 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Rhubarb - 13 kcal/100g
- Gelatin - 355 kcal/100g
- Vanilla sugar - 379 kcal/100g
