As a former instructor at the Stratford Chef School, Chef Ryan Crawford’s love of cooking started at a young age at his family’s B&B. He has since staged around the world at prestigious restaurants such as The French Laundry and Eigensinn Farm. He fell in love with farming 10 years ago with one of his best friends, Paul Harber (owner of Ravine Vineyard), when they began raising heritage pigs together.
“I chose this Panna Cotta recipe because of its simplicity…its honesty. It showcases the amazing local Ontario milk with a little acidity coming from the spring rhubarb."
Panna Cotta Instructions
Step 1
Combine milk and sugar in a medium saucepan, over medium heat.
Step 2
Soften gelatin sheets in room temperature water (about 1 cup of water per sheet for 5-10 minutes). When soft, wring to remove excess water and add to warm milk mixture.
Step 3
Whisk cream into milk mixture.
Step 4
Once blended and smooth, carefully transfer to small ramekins. Fill each ramekin with about 2 oz milk liquid.
Step 5
Chill in refrigerator overnight or until firm.
Rhubarb Compote Instructions
Step 1
Combine all ingredients in a non-reactive (ideally stainless steel) medium-size pot, over medium heat. Bring to simmer.
Step 2
Cook until rhubarb has broken down and the compote has thickened slightly, 15- 30 minutes, depending on the age of the rhubarb.
Step 3
Chill for approximately 15 – 20 minutes.
Step 4
Top panna cottas with some compote and enjoy!