Creamy vanilla bean panna cotta, paired with tart-sweet rhubarb and delicate lilac syrup, captures the essence of spring. The vanilla bean panna cotta is delicious on it’s own, but to elevate it further, I use charming vintage molds and top with lightly poached rhubarb and a drizzle of lilac syrup I made from local lilacs. With the short lilac season, I seize every chance to incorporate them into my cooking. This recipe is ideal for dinner parties or special celebrations, as it can be made several days in advance.
Special Ingredients and Tips
Vanilla Bean: Not only does the vanilla bean enhance the flavor, but it also speckles the panna cotta with little black flecks. You may substitute the vanilla bean with one teaspoon of vanilla bean paste.
Heavy Cream: Don’t skimp on the heavy cream as it adds much needed richness to the panna cotta.
Gelatin: Use powdered, unflavored gelatin. I use one packet of Knox Gelatin.
Caster Sugar: Caster sugar is finer than granulated sugar and dissolves more easily. You can substitute the same amount of caster sugar for granulated sugar if you like.
Lilac Syrup: The lilac syrup adds a lovely, delicate floral note that pairs so nicely with the rhubarb and vanilla bean. Try our Simple Lilac Syrup Recipe.
Rhubarb: When at the grocery store, pick the brightest and most red rhubarb you can find. Also pick a piece that is not too wide. Think about how it will look sitting on top of the panna cotta.
Lilac Rhubarb Panna Cotta Recipe
Step 1: Make the Panna Cotta
To begin, pour the milk into a medium saucepan, then evenly sprinkle the gelatin over it. Let it stand to hydrate for about 10 minutes. Scrape the seeds from the vanilla bean and add them to the cream in a large measuring cup. Set aside. Arrange eight 4-ounce molds (or whatever size molds you have) or ramekins on a sheet pan and set them aside. Prepare a large bowl of ice water by combining 2 trays of ice cubes with 4 cups of cold water, set it aside.
Next, heat the milk and gelatin mixture over high heat, stirring constantly, until the gelatin dissolves and the mixture reaches 135 degrees Fahrenheit on an instant-read thermometer, about 1½ minutes. Do not over boil or over mix the gelatin as this could prevent the panna cotta from setting properly. Remove from heat and stir in the sugar and salt until dissolved, about 1½ minutes. Slowly add the cream and vanilla mixture, stirring constantly.
Strain the mixture into a medium bowl and gently set the bowl into the ice water. Chill the mixture, stirring frequently, until it thickens to the consistency or eggnog and reaches 50 degrees F. This will accelerate the setting of the panna cotta and ensure a smooth texture. Using a ladle, pour it evenly into the molds or ramekins, leaving a small gap at the top. Refrigerate until just set and chilled, at least 4 hours or up to a few days.
Step 2: Make the Poached Rhubarb
Cut the rhubarb into 1.5 inch pieces or according to the size of the panna cotta molds/ramekins you’re using. Then, bring the water and sugar to a simmer in a small saucepan. Once the sugar is dissolved, add the rhubarb and cook until slightly softened and holds it shape, but not falling apart, about 3-5 minutes. Remove from the heat and let it cool before garnishing the panna cotta. Use the extra syrup on ice cream, pancakes, cocktails, etc.
Step 3: Serve and garnish the Lilac Rhubarb Panna Cotta
When read to serve, if using a ramekin, run a thin knife between the panna cotta and the side of the ramekin in one smooth stroke. If using a mold, and the shape makes this difficult, briefly dip it into a hot water bath to loosen the panna cotta. Flip the mold/ramekin upside down onto individual serving plates and gently shake to unmold the panna cotta. Lift the mold/ramekins from the plates. Lastly, garnish each vanilla bean panna cotta with a piece of rhubarb, rhubarb syrup. and a light drizzle of lilac syrup. Serve right away.
Troubleshooting Unset Panna Cotta
- Gelatin Ratio: Ensure you’ve used the correct amount of gelatin according to the recipe. Too little gelatin can result in a panna cotta that doesn’t set properly.
- Gelatin Activation: Make sure the gelatin is properly activated by blooming it in cold liquid before adding it to the warm mixture. If the gelatin isn’t fully dissolved or activated, it may not set properly.
- Cooling Time: Allow the panna cotta enough time to cool and set in the refrigerator. It typically needs several hours to set completely.
- Refrigeration Temperature: Check that your refrigerator is set to the correct temperature. If it’s too warm, the panna cotta may not set properly.
- Gelatin Type: Different types and brands of gelatin may have varying strengths. Adjust the amount of gelatin accordingly if using a different type than specified in the recipe.
- Agitation: Avoid over-mixing the panna cotta mixture, as this can result in excess air bubbles that prevent proper setting.
Lilac Rhubarb Panna Cotta Recipe
Ingredients
For the Panna Cotta
- 1 Cup Whole milk
- 2 1/2 Tsp Powdered gelatin, unflavored
- 1 Vanilla bean, halved lengthwise
- 3 Cups Heavy cream
- 6 Tbsp Caster sugar - Or granulated
- 1/8 Tsp Fine salt
- Lilac Syrup - To drizzle at the end
For the Rhubarb
- 1-2 Stalks of brightly colored red rhubarb
- 1/3 Cup Granulated sugar
- 1/3 Cup Water
Instructions
For the Panna Cotta
- Pour the milk into a medium saucepan, then evenly sprinkle the gelatin over it. Let it stand to hydrate for about 10 minutes.
- Scrape the seeds from the vanilla bean and add them to the cream in a large measuring cup. Set aside.
- Arrange eight 4-ounce molds or ramekins on a baking sheet and set them aside. Prepare a large bowl of ice water by combining 2 trays of ice cubes with 4 cups of cold water; set it aside.
- Heat the milk and gelatin mixture over high heat, stirring constantly, until the gelatin is dissolved and the mixture reaches 135 degrees Fahrenheit on an instant-read thermometer, about 1½ minutes. Do not over boil the gelatin*. Remove from heat and stir in the sugar and salt until dissolved, about 1½ minutes. Slowly add the cream and vanilla mixture, stirring constantly.
- Strain the mixture into a medium bowl and gently set the bowl into the ice water. Chill the mixture, stirring frequently, until it thickens to the consistency of eggnog and reaches 50 degrees Fahrenheit on an instant-read thermometer, about 10 minutes.
- Using a ladle, pour it evenly into the molds or ramekins, leaving a small space at the top. Refrigerate until just set and chilled, at least 4 hours or up to 3 days.
- When ready to serve, if using a ramekin, run a thin knife between the panna cotta and the side of the ramekin in one smooth stroke. If using a mold, and the shape makes this difficult, quickly dip it into a hot water bath to loosen the panna cotta. Flip the mold/ramekin upside down onto individual serving plates and gently shake to unmold the panna cotta. Lift the mold/ramekins from the plates.
- Garnish each panna cotta with a piece of rhubarb, rhubarb syrup, and a light drizzle of lilac syrup. Serve right away.
For the Rhubarb
- Cut the rhubarb into 1.5 inch pieces, or according to the size of the panna cotta molds/ramekins you're using.
- Bring the water and sugar to a simmer in small saucepan. Once the sugar is dissolved, add the rhubarb and cook until slightly softened and holds it shape (not falling apart), about 3-5 minutes. Remove from the heat and let it cool before garnishing the panna cotta.
- Use the extra syrup on ice cream, pancakes, cocktails, etc.
Notes
@thecottagefawn Vanilla bean panna cotta with rhubarb and lilac syrup. The panna cotta is delicious on its own, but I love the added tartness of the lightly poached rhubarb with the delicate lilac syrup. This dessert is simple to make and perfect for special celebrations as you can make it a few days ahead. The recipe link is on my website thecottagefawn.com with helpful tips🪻 • • • • #pannacotta #vanillabean #rhubarb #lilac #lilacsyrup #recipe #recipeideas #cottagecore #oldfashioned #oldways #slowliving #slowlife #simpleliving #cozyhome #cozycottage #dessert #pastry #cozycooking #cozy #asmrfood #homestead
