Rhubarb Panna Cotta

Submitted by: Michael Average Rating: 5 out of 5

Ingredients

2 gelatine leaves
300 g fresh rhubarb cut into 2 cm diced pieces
59 ml (2 oz) liquid Ontario Honey
30 ml (1 oz) water
200 ml 35% cream
200 ml milk

Directions

This is a simple, easy-to-make spring custard dessert. The sweetness of the honey rounds out the tart rhubarb more evenly than sugar.

Soak gelatine leaves in cold water. Saute rhubarb with honey and water and cook until tender.

Combine milk and cream and warm to a gentil simmer (do not boil). Remove gelatine from water and squeeze out all excess water. Add to dairy and stir until all the gelatine is dissolved. Remove from heat and add rhubarb and combine well. Portion into serving dishes and cool in the refrigerator. Garnish with fresh strawberries and whipped cream.

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