Buttermilk Panna Cotta with Rhubarb Cherry Compote
Delightfully creamy yet irresistibly light, this Buttermilk Panna Cotta with Rhubarb Cherry Compote is the perfect balance of elegance and flavor, making it an ideal dessert for any occasion. The tangy richness of silky buttermilk melds beautifully with the subtle sweetness of vanilla, while the seasonal rhubarb and fresh cherries in the compote add a tart, fruity contrast enhanced by the bright zest of orange. This no-bake treat is as stunning as it is simple, with just 20 minutes of hands-on prep time and a chilled, velvety finish that pairs perfectly with the luscious compote. Perfectly portioned and served chilled, it’s a refreshing and eye-catching way to end any meal. Keywords: buttermilk panna cotta, rhubarb cherry compote, creamy dessert, no-bake panna cotta, elegant summer dessert.
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Recipe Information
Ingredients
- 1 teaspoon Unflavored gelatin powder
- 2 tablespoons Cold water
- 1 cup Heavy cream
- 0.5 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1 cup Buttermilk
- 1 cup Rhubarb, chopped
- 1 cup Fresh cherries, pitted and halved
- 1 teaspoon Orange zest
- 0.25 cup Granulated sugar (for compote)
- 2 tablespoons Water (for compote)
Instructions
In a small bowl, sprinkle the gelatin over 2 tablespoons of cold water and let it bloom for 5 minutes.
In a medium saucepan, combine heavy cream and 1/2 cup of granulated sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is hot but not boiling.
Remove the saucepan from heat and stir in the bloomed gelatin until completely dissolved.
Mix in the vanilla extract and buttermilk, whisking until smooth.
Divide the mixture evenly into 4 serving glasses or ramekins. Allow them to cool slightly, then cover with plastic wrap and refrigerate for at least 4 hours or until set.
While the panna cotta is chilling, make the rhubarb cherry compote. In a small saucepan, combine rhubarb, cherries, orange zest, 1/4 cup of sugar, and 2 tablespoons of water.
Cook over medium heat, stirring occasionally, until the fruit is soft and the mixture has thickened, about 10-12 minutes.
Remove the compote from heat and let it cool to room temperature. Store in the refrigerator until ready to serve.
Once the panna cotta is set, top each serving with a spoonful of the rhubarb cherry compote. Serve chilled and enjoy this refreshing dessert!
Nutrition Facts
Calories |
1733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.0 g | 114% | |
| Saturated Fat | 52.8 g | 264% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 267 mg | 89% | |
| Sodium | 352 mg | 15% | |
| Total Carbohydrate | 207.7 g | 76% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 193.6 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 521 mg | 40% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 1402 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
