Roasted Almond Panna Cotta With Stewed Rhubarb & Vanilla Seeds Syrup
For the stewed rhubarb:
500 gr fresh rhubarb, weighted without being cleaned
For the almond panna cotta:
blanched toasted almonds, I buy them like that: 80 gr
semi skimmed milk: 125 ml
cream: 25o ml
teaspoon gelatine powder: 1 + ½
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.
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!
Thursday, December 10, 2009 - 5:29pm