Panna Cotta with Rhubarb

Light and summery this panna cotta recipe with rhubarb on top is a lovely weekend party treat. Prepare these before hand and you will be totally organised for your lunch or dinner party! You may also like to use this panna cotta recipe for other toppings, below I’ve made a recipe that is basically 50/50 milk and cream plus then the addition of unrefined sugar and vanilla for extra flavour, and gelatin to set the mix. You can use 1 sheet less of the gelatin and turn these panna cotta upside down if you prefer, that will ensure there is the classic panna cotta wobble. Rhubarb is just so good right now, and I’ve been cooking a lot with it recently. I love this recipe, its really fresh and not too heavy so quite good for a hot day! Give it a try and let me know what you think 🙂


Prep time: 15 minutes

Cook time: 30 minutes

Setting time for the panna cotta: 1 hour minimum

Serves: makes 6 panna cotta pots


Panna cotta base:

300 ml full milk

300 ml pure cream

4 x sheets of gelatin

1 x tbsp vanilla paste or 1 vanilla pod

30 g muscavado or other sugar

Rhubarb topping:

1 x bunch of rhubarb

50 g muscavado sugar or other sugar


Almond flakes


Start by preparing the panna cotta base. Soak the gelatin leaves in a bowl of cool or room temperature water until the gelatin leaves become soft and almost transparent.

In a small pan bring the milk, cream, vanilla paste and sugar to a simmer. Lightly stir with spoon – don’t use a whisk as you will create air bubbles. Once the sugar has melted add the gelatin leaves (make sure to squeeze as much water as possible out of the gelatin). Place into the panna cotta mixture and stir through.

Place some mini pots, cups or panna cotta forms onto a tray. Pour in the panna cotta mixture into each pot evenly. Transfer into the fridge and set for 1-2 hours.

When the panna cotta pots are nearly set, prepare the rhubarb by roughly chopping it up (removing the ends) and transferring into a medium pot with the sugar. Add half a cup of water as well, bring to the boil then reduce the heat and allow to simmer for 10-15 minutes, stirring occasionally. Remove from the heat and place 1 large tablespoon into each panna cotta pot. Top with almond flakes and enjoy!

Recipe created for Harris Farm Markets

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