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 Time10minutes
Cook Time15minutes
Chilling time2hours
Total Time2hours25minutes
Servings6
AuthorErica Lea
Ingredients
1/4 to 1/2cupmaple syrup
2 1/2teaspoongrass-fed gelatin
1/4cup+ 2 tablespoons water
,pinch of salt,
1cupheavy cream
1 1/2cupssour cream
2teaspoonsvanilla bean paste
For the Vanilla Rhubarb Compote:
1 1/4cupschopped rhubarb
3tablespoonspure maple syrup
2teaspoonsvanilla bean paste
Instructions
In a medium saucepan, whisk the maple syrup and gelatin. Add the water, whisk, and let sit for 5 minutes. Whisk in the salt.
Bring to a boil, stirring frequently. The mixture may bubble up as it starts to boil. Remove from heat and whisk in the cream.
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:
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:
Top each of the bowls of Russian cream with the cooled rhubarb compote. Enjoy!