Roasted Almond Panna Cotta With Stewed Rhubarb & Vanilla Seeds Syrup
By: Sophie32
Published: Thursday, December 10, 2009 - 5:29pm

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!!

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!