Posted in Recipes

Roasted almond panna cotta with stewed rhubarb & vanilla seeds syrup

A tasty & festive rhubarb & almond  panna cotta!

This is a lovely Panna cotta. Normally, you serve it in larger pots, but I didn’t. I served it in 115 ml wide glass pots. I don’t serve a lot of it because it has cream. I prefer it that way!

Printable Recipe here!
Recipe: For 4 persons, each 1x 115 ml wide glass ramekins
* For the stewed rhubarb:
500 gr fresh rhubarb, weighted without being cleaned
raw cane sugar: 160 gr
1 vanilla pod, split into 2 & seeds removed
* For the almond Panna cotta:
blanched toasted almonds, I buy them like that: 80 gr
semi skimmed milk: 125 ml
cream: 25o ml
raw cane sugar: 3 tablespoons
gelatine powder: 1 + 1/2 teaspoon
1. To make the almond cream, take a food processor & place the roasted almonds in it. Chop very finely in the food processor.
2. Take a medium cooking pot & pour the cream & milk in it. Add the finely chopped almonds. Stir well. Add the sugar. Heat up on medium heat until it simmers. Don’t let it boil!!!
Stir often. Remove from the heat & let the almonds infuse for about 10 minutes.
3. After that, pour the mixture trough a fine sieve so that the almonds won’t fall into the cream mix. Push the last of the cream mix with the back of a spoon trough the sieve.
4. Take a large bowl & add 2 tablespoons of warm water. Sprinkle the gelatine powder over the top & stir well so that all the gelatine is well dissolved in the water.
5. Reheat the almond mixture until hot; but not boiling! Then, pour over the gelatine mix in the bowl. Stir well & pour into 4 x 115 ml wide glass ramekins. Fill them only for 3/4!! Place into the fridge for about 4 to 6 hours.
6. Clean the rhubarb & cut away the ends. Cut into chunks & place into a cooking pot. Add the sugar, the split open vanilla pod, the seeds & 150 ml of water. Stir well. Heat up on medium heat until it simmers. Turn the heat down & cook the rhubarb until it is cooked trough but still holds its shape. Remove with a slotted spoon. Reduce the liquid by half.
7. When ready to serve for dessert, take the Panna cotta’s 10 minutes before serving out of the fridge. Place the cooked rhubarb pieces on top of each almond Panna cotta & reheat the sauce. Pour 1 to 2 tablespoons of the syrup over the rhubarb pieces. Enjoy!!
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Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

79 thoughts on “Roasted almond panna cotta with stewed rhubarb & vanilla seeds syrup

  1. It's sunny, bright and warm here…this would be perfect for the dessert after dinner! In case I have again missed any of your yummy recipes, I will add your blog to my blog list. Thanks again for leaving those wonderful comments on my blog. Angie's Recipes

  2. Mmmm is right. What a lovely dessert, and I love that almond cream….BTW, that chocolate rice pudding looks amazing (and I'm not even a rice-pudding fan), and I know my daughter will love it.

  3. That looks like perfection. I love the idea of infusing the cream with roasted almonds – too delicious 🙂

  4. That looks like perfection. I love the idea of infusing the cream with roasted almonds – too delicious 🙂

  5. I love pannacota…always order it when have the opportunity…with almonds and rhubarb…looks just like heaven…yummie!

  6. you've listed all my favorite dessert ingredients and this looks stupendous. thanks as always for these wonderfully inspiring dishes

  7. Rhubarb & almonds are such a lovely combo, & we adore Panna cotta, thanks for sharing this Sophie ;0)

  8. oooh–creamy, luscious panna cotta topped with such a phenomenal blend would be HEAVEN on the tongue. great creation!!

  9. Mmm, this looks yummy! I've never made anything like this before but will have to give it a whirl now…

  10. Sophie, these flavors are phenomenal … the panna cotta sounds luscious, and countering it with the tartness of the rhubarb is definitely the way to go.

  11. This looks delicious. We don't do panna cotta often, but I should remember to try to do it in the spring when rhubarb is in season.

  12. I love panna cotta! I've never made it, though… A friend of mine has made it a few times, but he uses yogurt, rather than cream. Either way, almond-flavoured panna cotta sounds like a winner to me!

  13. I really like how you used real almonds instead of almond extract (I despise almond extract). Panna cotta is one of my most desserts, and rhubarb on top – delicious!

  14. And I was just offered a load of rhubarb well I am sure to try this one. looks delicious and interesting. 🙂 kisses xxx

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