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!


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!

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