Buttermilk Panna Cotta with Rhubarb Cherry Compote

Delightfully creamy yet irresistibly light, this Buttermilk Panna Cotta with Rhubarb Cherry Compote is the perfect balance of elegance and flavor, making it an ideal dessert for any occasion. The tangy richness of silky buttermilk melds beautifully with the subtle sweetness of vanilla, while the seasonal rhubarb and fresh cherries in the compote add a tart, fruity contrast enhanced by the bright zest of orange. This no-bake treat is as stunning as it is simple, with just 20 minutes of hands-on prep time and a chilled, velvety finish that pairs perfectly with the luscious compote. Perfectly portioned and served chilled, it’s a refreshing and eye-catching way to end any meal. Keywords: buttermilk panna cotta, rhubarb cherry compote, creamy dessert, no-bake panna cotta, elegant summer dessert.

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 teaspoon Unflavored gelatin powder
• 2 tablespoons Cold water
• 1 cup Heavy cream
• 0.5 cup Granulated sugar
• 1 teaspoon Vanilla extract
• 1 cup Buttermilk
• 1 cup Rhubarb, chopped
• 1 cup Fresh cherries, pitted and halved
• 1 teaspoon Orange zest
• 0.25 cup Granulated sugar (for compote)
• 2 tablespoons Water (for compote)

Directions

Step 1

In a small bowl, sprinkle the gelatin over 2 tablespoons of cold water and let it bloom for 5 minutes.

Step 2

In a medium saucepan, combine heavy cream and 1/2 cup of granulated sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is hot but not boiling.

Step 3

Remove the saucepan from heat and stir in the bloomed gelatin until completely dissolved.

Step 4

Mix in the vanilla extract and buttermilk, whisking until smooth.

Step 5

Divide the mixture evenly into 4 serving glasses or ramekins. Allow them to cool slightly, then cover with plastic wrap and refrigerate for at least 4 hours or until set.

Step 6

While the panna cotta is chilling, make the rhubarb cherry compote. In a small saucepan, combine rhubarb, cherries, orange zest, 1/4 cup of sugar, and 2 tablespoons of water.

Step 7

Cook over medium heat, stirring occasionally, until the fruit is soft and the mixture has thickened, about 10-12 minutes.

Step 8

Remove the compote from heat and let it cool to room temperature. Store in the refrigerator until ready to serve.

Step 9

Once the panna cotta is set, top each serving with a spoonful of the rhubarb cherry compote. Serve chilled and enjoy this refreshing dessert!

Nutrition Facts

Serving size	(1114.2g)

Amount per serving	% Daily Value*
Calories	1732.9

Total Fat 89.0g	0%
Saturated Fat 52.8g	0%
Polyunsaturated Fat 0.5g
Cholesterol 266.8mg	0%
Sodium 352.5mg	0%
Total Carbohydrate 207.7g	0%
Dietary Fiber 8.1g	0%
Total Sugars 193.6g
Protein 14.4g	0%

Vitamin D 126.9IU	0%
Calcium 520.8mg	0%
Iron 1.3mg	0%
Potassium 1402.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.4%

Protein: 3.4%

Carbs: 49.2%