Strawberry Rhubarb Panna Cotta
Today I’ve got these amazing little jars of panna cotta. This is the first time I’ve made it and I don’t know what I was waiting for, because this is the single easiest and most delicious and decadent dessert ever invented. To top these, I made a puree out of frozen and defrosted strawberries and rhubarbs. Rhubarb season is so short, I always make sure to keep some in my freezer for whenever I get a craving.
Since October is Breast Cancer Awareness Month, I’m partnering with my friends at KitchenAid to help bring awareness for breast cancer research. KitchenAid’s has a long-standing partnership with Susan G. Komen® for the Cure (they’ve helped them raise over 9 million dollars for breast cancer research to date) and we’re thrilled to be doing our small part by participating in the “Pass the Plate” program.
It starts with a unique Villeroy & Boch plate designed by Jacques Pepin. The idea of the program is to register your plate on KitchenAid’s website, make a dish, serve it on the plate and then “Pass” it to a friend. Easy right? The friend would then register their plate on KitchenAid’s website, make a dish, serve it on the plate and “Pass” it to another friend. This can go on forever (and we hope it does). Each Time someone new registers the plate, KitchenAid donates $5 to Susan G. Komen®. It’s as easy as that.
For more information on Pass the Plate, visit https://cookforthecure.kitchenaid.com/pass-the-plate/ For more information on Cook for the Cure, visit https://cookforthecure.kitchenaid.com/
Strawberry Rhubarb Panna Cotta
Recipe slightly adapted from Bell'alimento's Raspberry Panna Cotta.
2 cups heavy whipping cream
3/4 cup Dixie Crystals granulated sugar
1 teaspoon pure vanilla extract
.25 ounce packet gelatin
3 tablespoons COLD water
3 ounces fresh or frozen strawberries, defrosted
3 ounces fresh or frozen rhubarb, defrosted
fresh mint leaves - optional
In a medium saucepan, mix cream and sugar together. Heat over medium heat whisking until well combined. Allow to cook until bubbles start to form around the edges just prior to boiling.
While cream is cooking, add cold water to a small bowl and sprinkle gelatin packet on top. Set aside.
When cream is done, remove from heat add vanilla extract and firm gelatin mixture. Whisk until well combined.
Equally divide mixture between 4 jelly jars. Transfer to refrigerator to set up for a minimum of 2 hours.
Before serving, place strawberries and rhubarb into into blender (or food processor) and pulse until pureed.
Garnish panna cotta with optional mint leaves if desired.
Did you make this recipe?Be sure to share on Instagram with the hashtag #EclecticRecipes and tag me, @EclecticRecipes!
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Disclaimer: I was sent a complimentary Cook for the Cure plate from KitchenAid in conjunction with this giveaway. All opinions 100% mine.