Lavender Panna Cotta with Poached Rhubarb

"Panna cotta is perfect because it needs to be made the day before, which leaves plenty of time. It requires very few ingredients, minimum skill and very little prep time. The soothing and relaxing lavender flavor is perfect for saying, 'Mom, this is your day to be pampered.' Rhubarb for many of us is reminiscent of comfort, Grandma, Mom and pie. It is perfectly in season to grace this creamy panna cotta, ending the meal on a light and delicious note." 

Helene Dujardin, Tartelette

Lavender Panna Cotta with Poached Rhubarb

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    1/4 cup water, for Panna Cotta 2 cups full-fat buttermilk
    1 tablespoon powdered gelatin (2 sheets gelatin) Juice of one lemon
    2 cups heavy cream 1/2 cup water or sweet white wine or blush wine, for Poached Rhubarb
    1/4 cup honey, for Panna Cotta 2 tablespoons honey, for Poached Rhubarb
    1 tablespoon edible lavender buds 5 stalks rhubarb, chopped into 1/2-inch pieces


    Prep: 30 min Total: More than 60 min
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    • 1

      Prepare the panna cotta: Place the water in small bowl and sprinkle the gelatin over it. Reserve.

    • 2

      In a large, heavy-bottom saucepan over medium heat, bring the heavy cream, honey and lavender buds to a simmer. When the cream is hot, remove from heat and whisk in the reserved gelatin until completely dissolved. Add the buttermilk and whisk until well blended.

    • 3

      Divide the mixture among 4 to 6 cups or ramekins. Let stand at room temperature for 20 minutes; refrigerate at least 4 hours before serving to let the cream set properly. Top with the poached rhubarb (instructions below) just before serving.

    • 4

      Prepare the rhubarb: In a heavy-bottom saucepan over high heat, bring the lemon juice, water (or wine) and honey to a boil; add the rhubarb pieces and poach for 2 to 3 minutes. Gently remove the rhubarb from the poaching liquid and set aside (it will continue to soften as it cools). You can reduce the poaching liquid to a syrup over medium heat and drizzle it over the panna cotta—it's fantastic.

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