Description

This Pannacotta With Rhubarb Compote showcases a smooth and creamy texture paired with vibrant fruit flavors. Simple to prepare, it’s the perfect dessert for any occasion, ensuring guests will savor every bite.

Ingredients

Scale

4 1/2 cups heavy cream
5 tbsp gelatin
14 oz condensed milk
2 tbsp vanilla paste
1/2 cup allulose
1/8 cup orange zest
salt
8 oz mascarpone
3 tbsp sour cream

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Instructions

Pour 1 cup of heavy cream into a bowl and sprinkle the gelatin over the surface. Let sit for about 10 minutes to bloom.
Meanwhile, warm the remaining heavy cream, vanilla paste, condensed milk, salt, allulose, and orange zest in a saucepan over medium heat. Stir occasionally and keep just below a simmer.
Once the cream is hot but not boiling, whisk in the bloomed gelatin until fully dissolved. Let the mixture cool slightly.
In a large bowl, whisk the mascarpone and sour cream until smooth. Gradually strain the warm cream mixture into this bowl, whisking gently for a silky texture.
Pour the pannacotta mixture into eight individual cups. Cover and refrigerate for at least 6 hours, or overnight, until fully set.

Notes

Make sure to gently whisk the gelatin to avoid graininess.
Let the mixture cool slightly before straining to ensure a smooth finish.
Refrigeration is key for allowing the pannacotta to set properly.

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 19g
Sodium: 50mg
Fat: 22g
Saturated Fat: 15g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 0g
Protein: 5g
Cholesterol: 60mg