Rhubarb Compote & Panna Cotta

Instructions

Panna Cotta Instructions

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

Rhubarb Compote Instructions

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