White Chocolate Panna Cotta with Rhubarb Compote

I know, I know - rhubarb isn't in season anymore, but I can actually still find it at my grocery store! I plan to make a big batch of compote and freeze, because it's incredibly delicious. The pannacotta is pretty basic - but nonetheless yummy.

White Chocolate Pannacotta with Rhubarb Compote
(printable recipe)
serves 2
(rhubarb compote serves more)

White Chocolate Pannacotta:
1,5 gelatin leaves
250 ml cream
100 g white chocolate, finely chopped

Soak the gelatin in cold water for five minutes. Bring the cream to a boil, and stir in the gelatin. Pour over the chopped chocolate, and stir until smooth. Pour into serving dishes or glasses, and place in the fridge to set for at least two hours.

Rhubarb Compote:
500 g rhubarb
100-150 ml sugar
1-2 vanilla beans

Heat the oven to 200°C.

Peel the rhubarb and cut into smaller pieces. Place in an oven-proof dish. Sprinkle with the sugar - if your rhubarb is on the tart side, use the larger amount. Split the vanilla beans and scrape the seeds into the dish - add the beans themselves, too. (Use two if you're feeling luxurious or happen to have a lot of vanilla!)

Cover the dish tightly with foil, and bake for 25-30 minutes. The rhubarb should be really soft. Let the compote cool completely and then spoon it over the pannacotta glasses.

The remaining rhubarb compote can be refrigerated for a few days and served on vanilla ice cream, or frozen.

Recept på svenska:
Vit chokladpannacotta med rabarberkompott