WHAT YOU NEED

Panna Cotta Ingredients:

  • 2 cups (500ml) Ontario whipping cream
  • 2 cups (500ml) Ontario milk
  • ¼ cup (50g) sugar
  • 5 sheets gelatin

Rhubarb Compote Ingredients:

  • 3 cups (500g) chopped Ontario rhubarb
  • ½ cup (100 g) sugar
  • 50 ml water
  • 50 ml verjus Verjus is juice made from unpressed grapes (green, red or wild) or other sour fruit. You can find it in Ontario’s grape-growing regions or make your own!

INSTRUCTIONS

Panna Cotta Instructions:

  • Combine milk and sugar in a medium saucepan, over medium heat.
  • 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.
  • Whisk cream into milk mixture.
  • Once blended and smooth, carefully transfer to small ramekins. Fill ramekins with about 2oz milk liquid.
  • Chill in refrigerator overnight or until firm.

 
Rhubarb Compote Instructions:

  • Combine all ingredients in a non-reactive (ideally stainless steel) medium-size pot, over medium heat. Bring to simmer.
  • Cook until rhubarb has broken down and the compote has thickened slightly, 15- 30 minutes, depending on the age of the rhubarb.
  • Chill for approximately 15 – 20 minutes
  • Top panna cottas with some compote and enjoy!

Dairy Inspiration

Tomato sauce and pasta in a black iron skillet, placed on a wooden table

Local Kingston: Atomica Takes Bold Flavour in a New Direction

Once the capital city of the province of Canada, Kingston has been quietly reinventing itself, and you can see it in its local food scene.

Read the article
Freshly harvested apples in bins

Ontario's Fruit Harvest is Here!

Read the article

VQA Ontario Wines and Artisan Cheese: The Fall 2019 Pairing List

Universally loved and craved around the world, the art of pairing distinctive wines with exquisite cheeses is ancient, going back thousands of years. While the symbiosis is both evident and beloved, many of us find the art of pairing wines with cheeses daunting, an art form reserved for the highly experienced and sophisticated, served to the rest of us on rare occasions.

Read the article