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Creamy Rhubarb Rose Panna Cotta with Candied Ginger

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A silky-smooth panna cotta balancing tart rhubarb and delicate rosewater, topped with a zing of candied ginger. This easy homemade dessert is light, fragrant, and perfect for special occasions or cozy afternoons.

Ingredients

Scale
  • 1 cup (about 150g) fresh rhubarb, chopped into 1-inch pieces
  • ½ cup (100g) granulated sugar, divided
  • ½ cup (120ml) water
  • 3 gelatin sheets (about 7g total) or 2 teaspoons powdered gelatin
  • 2 cups (480ml) heavy cream (full-fat)
  • 1 cup (240ml) whole milk
  • 2 teaspoons rosewater
  • 1 teaspoon vanilla extract or seeds from ½ vanilla bean
  • 2 tablespoons candied ginger, chopped small
  • 1 tablespoon lemon juice
  • Optional garnish: fresh rose petals or a sprig of mint

Instructions

  1. Prepare the rhubarb compote: Combine chopped rhubarb, ¼ cup (50g) sugar, and ½ cup (120ml) water in a medium saucepan. Cook over medium heat for 8-10 minutes, stirring occasionally, until rhubarb softens but still holds some shape. Add 1 tablespoon lemon juice, stir, and remove from heat. Let cool slightly.
  2. Soften the gelatin: Place gelatin sheets in a small bowl with cold water for about 5 minutes until soft. If using powdered gelatin, sprinkle it over ¼ cup (60ml) cold milk and let it bloom for 5 minutes.
  3. Heat the cream mixture: In a separate saucepan, combine heavy cream, whole milk, remaining ¼ cup (50g) sugar, and vanilla. Warm gently over medium-low heat until sugar dissolves and mixture is hot but not boiling (about 5 minutes). Remove from heat.
  4. Add gelatin to cream: Squeeze excess water from gelatin sheets and whisk them into the warm cream mixture until fully dissolved. If using powdered gelatin, stir the bloomed gelatin-milk mixture in now. Stir in rosewater carefully (start with 1 teaspoon, then adjust to taste).
  5. Mix in rhubarb compote: Spoon about half of the rhubarb compote into the bottom of your panna cotta molds or glasses. Pour cream mixture over the compote, leaving some space at the top for candied ginger.
  6. Chill: Cover and refrigerate for at least 4 hours, or until fully set but still slightly wobbly.
  7. Add candied ginger and serve: Just before serving, sprinkle chopped candied ginger on top. Garnish with fresh rose petals or mint if desired. Serve chilled.

Notes

Use cold water to soften gelatin sheets to avoid clumping. Warm cream mixture gently to dissolve gelatin without boiling. Chill panna cotta for at least 4 hours for best texture. Rosewater is potent; add gradually to avoid soapy taste. For dairy-free, substitute cream and milk with coconut milk and use agar-agar instead of gelatin. Powdered gelatin can be used by blooming in cold milk before adding to warm cream.

Nutrition

Keywords: panna cotta, rhubarb dessert, rosewater dessert, candied ginger, creamy dessert, easy panna cotta, homemade dessert, floral dessert, gluten-free dessert

Find it online: https://cooksyla.com/creamy-rhubarb-rose-panna-cotta-recipe-easy-homemade-dessert-with-candied-ginger/