BUTTERMILK PANNA COTTA WITH RHUBARB-STRAWBERRY JELLY
Provided by April Bloomfield
Categories Milk/Cream Dairy Dessert Strawberry Spring Chill Rhubarb Buttermilk Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- For panna cotta:
- Place 1/4 cup cold water in a small bowl and sprinkle gelatin over; let stand until softened, about 10 minutes.
- Meanwhile, combine cream, sugar, and salt in a small saucepan; scrape in seeds from vanilla bean and add pod. Bring just to a simmer. Add softened gelatin and stir until dissolved. Remove cream mixture from heat; let cool.
- Remove vanilla pod from cream mixture; discard. Whisk in buttermilk, then crème fraîche. Divide mixture among eight 6-ounce jars, ramekins, or glasses. Chill until set, at least 2 hours.
- For rhubarb-strawberry jelly:
- Place strawberries, sugar, and 2 1/2 cups rhubarb in a medium heatproof bowl; stir to combine and cover tightly with plastic wrap, crimping plastic wrap just under rim of bowl. Set bowl over a saucepan of simmering water (plastic wrap should not touch saucepan) and cook, without stirring, until mixture looks pale and soft, 40-45 minutes.
- Strain mixture through a fine-mesh sieve into a measuring cup (do not push mixture through or jelly will be cloudy); discard solids. Add water, if needed, so liquid measures 1 cup.
- Place 2 tablespoons cold water in a small bowl and sprinkle gelatin over; let stand until softened, about 10 minutes.
- Meanwhile, bring rhubarb-strawberry liquid to a boil in a small saucepan. Add remaining 1/2 cup rhubarb and cook, stirring occasionally, until tender, about 3 minutes; remove from heat.
- Add softened gelatin to saucepan and stir until dissolved. Let jelly cool completely.
- Top chilled panna cotta with jelly, dividing equally. Cover and chill until jelly is firm, 2-4 hours.
- DO AHEAD: Panna cotta can be made 3 days ahead. Keep chilled.
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