Remember the rhubarb sauce I made a couple of weeks ago? I’ve stir-fried it with fish and braised pork belly with it and I still have half a tub leftover. I searched through my recipe archives and thought, well, I can make panna cotta with it, yeah? It’s a simple sauce with a subtle flavor so it should work. It did and it made for a nice summer dessert completed with delicately sliced sweet strawberries.
1/2 cup whole milk
1 1/2 tsps unflavored powdered gelatin
1 1/2 cups heavy cream
1/4 cup of rhubarb sauce
1/4 cup sugar
a pinch salt
strawberries for garnish, sliced
1. Place the milk in a heavy, small saucepan. Sprinkle the gelatin over and let stand for 5 minutes to soften the gelatin. Stir over medium heat just until the gelatin dissolves, but the milk does not boil, about 2 minutes.
2. Add the cream, rhubarb sauce, sugar, and salt. Stir over low heat, until the sugar dissolves, about 3 more minutes. Remove from the heat and let cool slightly.
3. Pour the cream mixture into 2 martini glasses, dividing equally. Cover with Saran wrap and refrigerate. Chill until set, at least 6 hours and up to 2 days.
4. When ready to serve, top with strawberries.