Sour Cream Panna Cotta with Rhubarb Compote - Recipe - FineCooking

Name: Sour Cream Panna Cotta with Rhubarb Compote - Recipe - FineCooking
Ingredients: 9 oz. fresh or frozen rhubarb, cut into small dice (2 cups); 1/4 cup cherry jam or preserves; 1 Tbs. granulated sugar; Finely grated zest of 1 lemon; Cooking spray; 1-1/2 cups whole milk; 1-1/2 tsp. unflavored powdered gelatin; 1/3 cup granulated sugar; 1-1/2 cups full-fat sour cream; 1/2 tsp. pure vanilla extract; Pinch table salt

"This extra-rich and tangy panna cotta will set up a little faster than a traditional one because of the sour cream’s higher fat content. It's accented with a quick compote of tart rhubarb balanced by sweet cherry jam...."

INGREDIENTS

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9 oz. fresh or frozen rhubarb, cut into small dice (2 cups)

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1/4 cup cherry jam or preserves

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1 Tbs. granulated sugar

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Finely grated zest of 1 lemon

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Cooking spray

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1-1/2 cups whole milk

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1-1/2 tsp. unflavored powdered gelatin

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1/3 cup granulated sugar

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1-1/2 cups full-fat sour cream

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1/2 tsp. pure vanilla extract

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Pinch table salt

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