Vanilla Bean Panna Cotta with Rhubarb, Lemoncello Compote

By Cooking Up a Story

Check out the related video story: Biodynamic Vineyard On the surface, the practice of medicine—both the traditional and non-traditional approaches—would seem to have little in common with the growing of grapes. For Dr. Robert Gross, there is a strong connection between his training as a medical doctor, and viticulture. This episode draws upon the rich interplay between two completely separate fields, each helping to enhance better understanding with the other.

Ingredients: Panna Cotta

1/2 gallon heavy cream
1 cup sugar
1 vanilla bean
7 sheets gelatin

Ingredients: Compote

6 stalks rhubarb (the larger and redder the better)
1/2 cup sugar
1/2 cup 2005 Cooper Mountain Vin Glace Pinot Blanc
juice of 1 lemon
1-3 T roses grenadine for color
2 T butter

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.

Yield: Makes 10-12 portions.

Recipe courtesy Christopher Tukre, Chef, & Cooper Mountain Vineyard