Buttermilk Panna Cotta with Rhubarb Consommé Recipe | James Beard Foundation
Elegant spring dessert combining creamy buttermilk panna cotta with tart rhubarb consommé for a delightful contrast of flavors.
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Ingredients
- Buttermilk Panna Cotta:
- 1 tablespoon plus 3/4 teaspoon unflavored gelatin powder
- 2 tablespoons water
- 2 cups buttermilk
- 1 cup heavy cream
- 1/2 cup sugar
- Seeds from 1 vanilla bean (reserved from the rhubarb soup ingredients)
- 1 teaspoon lemon zest
- Rhubarb Consommé:
- 4 cups water
- 1 cup dry white wine
- Zest and juice of 1 lemon
- 1 vanilla bean pod, split and scraped, seeds reserved
- 4 1/2 cups sugar
- 4 cups rhubarb, chopped into 1/4-inch pieces
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