Print
Russian Cream (Sour Cream Panna Cotta) with Rhubarb Vanilla Bean Compote - an easy and delicious gluten free dessert!

Russian Cream (Sour Cream Panna Cotta) with Vanilla Rhubarb Compote

This sour cream panna cotta is a delicious and easy dessert!

Course Dessert
Cuisine Russian
Keyword gluten free, Rhubarb
Prep Time 10 minutes
Cook Time 15 minutes
Chilling time 2 hours
Total Time 2 hours 25 minutes
Servings 6
Author Erica Lea

Ingredients

  • 1/4 to 1/2 cup maple syrup
  • 2 1/2 teaspoon grass-fed gelatin
  • 1/4 cup + 2 tablespoons water
  • ,pinch of salt,
  • 1 cup heavy cream
  • 1 1/2 cups sour cream
  • 2 teaspoons vanilla bean paste

For the Vanilla Rhubarb Compote:

  • 1 1/4 cups chopped rhubarb
  • 3 tablespoons pure maple syrup
  • 2 teaspoons vanilla bean paste

Instructions

  1. In a medium saucepan, whisk the maple syrup and gelatin. Add the water, whisk, and let sit for 5 minutes. Whisk in the salt.
  2. Bring to a boil, stirring frequently. The mixture may bubble up as it starts to boil. Remove from heat and whisk in the cream.
  3. In a large bowl, whisk together the sour cream and vanilla bean paste. Whisk in the maple syrup/gelatin mixture. Pour into serving dishes, cover, and chill for 3-4 hours, or until totally set.

Meanwhile, make the rhubarb compote:

  1. In a small saucepan, boil the rhubarb and maple syrup until the rhubarb is soft, about 5 minutes. Remove from heat and stir in the vanilla bean paste. Chill before serving.

To serve:

  1. Top each of the bowls of Russian cream with the cooled rhubarb compote. Enjoy!

Recipe Notes