Roasted Almond Panna Cotta With Stewed Rhubarb & Vanilla Seeds Syrup

Ingredients

For the stewed rhubarb:
500 gr fresh rhubarb, weighted without being cleaned
raw cane sugar: 160 gr
1 vanilla pod, split into 2 & seeds removed
For the almond panna cotta:
blanched toasted almonds, I buy them like that: 80 gr
semi skimmed milk: 125 ml
cream: 25o ml
tablespoon raw cane sugar: 3
teaspoon gelatine powder: 1 + ½

Preparation

1
To make the almond cream, take a foodprocessor & place the roasted almonds in it. Chop very finely in the foodprocessor.
2
Take a medium cooking pot & pour the cream & milk in it. Add the finely chopped almonds. Stir well. Add the sugar. Heat up on medium heat until it simmers. Don't let it boil!!!
3
Stir frequently. Remove from the heat & let the almonds infuse for about 10 minutes.
4
After that, pour the mixture trough a fine sieve so that the almonds won't fall into the cream mix. Push the last of the cream mix with the back of a spoon trough the sieve.
5
Take a large bowl & add 2 tablespoons of warm water. Sprinkle the gelatine powder over the top & stir well so that all of the gelatine is well disolved in the water.
6
Reheat the almond mixture until hot; but not boiling! Then, pour over the gelatine mix in the bowl. Stir well & pour into 4 x 115 ml wide glass ramekins. Fill them only for 3/4!! Place into the fridge for about 4 to 6 hours.
7
Clean the rhubarb & cut away the ends. Cut into chunks & place into a cooking pot. Add the sugar, the split open vanilla pod, the seeds & 150 ml of water. Stir well. Heat up on medium heat until it simmers. Turn the heat down & cook the rhybarb until it is cooked trough but still holds its shape. Remove with a slotted spoon. Reduce the liquid by half.
8
When ready to serve for dessert, take the panna cotta's 10 minutes before serving out of the fridge. Place the cooked rhubab pieces on top of each almond panna cotta & reheat the sauce. Pour 1 to 2 tablespoons of the syrup over the rhubarb pieces.
9
Enjoy!!

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About

This is a lovely panna cotta. Normally, you serve it in larger pots, but I didn't. I served it in 115 ml wide glass pots. I don't serve a lot of it because it contains cream. I prefer it that way!

Yield:

1.0 servings

Added:

December 10, 2009

Creator:

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