Buttermilk panna cotta with rhubarb

Buttermilk panna cotta with rhubarb

Total: 4 hr 50 min. | Active: 35 min.
Nutritional value / piece: 336 kcal
, Fat: 20 g
, Carbohydrate: 27 g
, Protein: 6 g

This recipe will make you want to skip straight to dessert. It combines the tart sweetness of rhubarb with creamy panna cotta for a true taste of spring. This sweet treat is also a feast for the eyes – a real feel-good dessert if ever there was one!


4 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Panna cotta

3 dl buttermilk
2 dl full cream
3 tbsp sugar
3 leaves gelatine, immersed in cold water for approx. 5 mins., drained

Baked rhubarb

500 g rhubarb, cut into sticks approx. 5 cm long
2 dl sweet wine (e.g. Sauternes)
2 tbsp sugar
1 vanilla pod, cut lenghtwise, seeds scratched out

To serve

40 g hard biscuits (e.g. biscotti, roughly chopped)
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How it's done

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Panna cotta

Bring the buttermilk, cream and sugar to the boil, reduce the heat, reduce to approx. 400 ml. Remove the pan from the heat. Add the gelatine, stir, pour the mixture through a sieve into a measuring cup. Transfer the mixture to the prepared ramekins, leave to cool, cover and leave to set in the fridge for approx. 4 hrs.

Baked rhubarb

Mix the rhubarb, wine, sugar, vanilla pod and seeds in an ovenproof dish (approx. 2 l).

To bake

Approx. 15 mins. in the centre of an oven preheated to 200°C. Remove and allow to cool a little.

To serve

Carefully slide the tip of a knife around the edges of the panna cotta. Briefly dip the ramekins in hot water and turn out the panna cotta onto plates. Top with the rhubarb and biscuits.


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