plates of orange blossom panna cotta with baked rhubarb
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5 from 9 votes

Orange blossom panna cotta with baked rhubarb

This orange blossom panna cotta has a delicate orange blossom flavor contrasted by the tartness of baked rhubarb. 
Prep Time20 mins
Cook Time30 mins
Inactive time4 hrs
Total Time50 mins
Course: Dessert
Cuisine: Italian
Servings: 6 servings
Author: Vy Tran

Ingredients

  • 1 1/2 cup organic heavy whipping cream
  • 1/4 cup granulated sugar
  • 2 gelatin sheets, gold strength
  • 1 cup 2% Greek yogurt
  • 1 tbsp orange blossom water
  • 2 tbsps unsalted pistachios, chopped

Baked rhubarb

  • 8 oz rhubarb, washed and dried
  • 2 tbsps granulated sugar
  • freshly squeezed juice of 1 orange

Instructions

  • Soak gelatin sheets in a bowl of cold water for 5 minutes to let them bloom.
  • Combine cream and sugar in a small saucepan over medium heat and bring to a simmer. Remove saucepan from heat and set aside.
  • Lift the gelatin sheets from the cold water and wring gently to remove excess water.  
  • Add the gelatin sheets to the warm cream mixture and stir until they melt completely.
  • Whisk in the orange blossom water and yogurt until well combined.
  • Divide the cream mixture among six ramekins. Cover and refrigerate for at least 4 hours or overnight for the panna cotta to set.
  • Preheat the oven to 350 degrees F. 
  • To prepare the rhubarb, trim the rhubarb at each end and cut them into 1/2 inch batons. 
  •  In a baking dish, combine the rhubarb, sugar, and orange juice.
  • Bake in the oven for 20 minutes until the rhubarb is tender but intact.  Let it cool to room temperature.  
  • When ready to serve, unmold the panna cotta by running a sharp knife around the edges of each ramekin to break the suction, place a serving plate over the top of the ramekin, and invert onto the plate. Garnish with the baked rhubarb and chopped pistachios.