Vanilla Bean Panna Cotta with Rhubarb, Lemoncello Compote
Monday, March 19th, 2007Ingredients: Panna Cotta
Ingredients: Compote
Instructions: Panna Cotta
Scrape the vanilla bean into the cream, and toss the bean in as well. Add the sugar and scald the milk (do not boil, almost boil). Add the gelatin sheets 1 at a time and whisk in until fully incorporated then add another until all is added. Pour into 8 oz. ramekin moulds and let chill for 1-2 hours.
Instructions: Compote
Slice the rhubarb into 1/2 inch pieces, Combine all ingredients for compote (see above) into a pot. Cook on medium heat until it becomes a puréed consistency. Taste for sugar (some people like more sweetness).
Scrape the ramekin with a pairing knife and turn out the panna cotta, garnish with as much rhubarb as you wish. Enjoy with a chilled glass of Cooper Mountain 2005 Vin Glace Pinot Blanc. This is an amazing pairing. Just try for yourself.
Makes 10-12 portions.
Recipe courtesy Christopher Tukre, Chef, & Cooper Mountain Vineyard
