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Elegant Rhubarb and Rose Panna Cotta with Crystallised Petals

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A delicate and elegant panna cotta dessert combining the tartness of rhubarb with the floral notes of rose, topped with crunchy crystallised rose petals. Perfect for special occasions or a refined everyday treat.

Ingredients

Scale
  • 2 cups fresh rhubarb stalks, chopped into 1-inch pieces (about 300g)
  • 1/3 cup granulated sugar (65g) for rhubarb compote
  • 1/4 cup water (60ml) for rhubarb compote
  • 2 cups heavy cream (480ml)
  • 1 cup whole milk (240ml)
  • 1/2 cup granulated sugar (100g) for panna cotta base
  • 1 teaspoon rose water
  • 2 1/2 teaspoons gelatin powder (about 7g)
  • 3 tablespoons cold water (45ml) for gelatin blooming
  • 1/2 cup edible rose petals (loosely packed)
  • 1 egg white, lightly beaten
  • 1/3 cup granulated sugar (65g) for crystallising petals

Instructions

  1. Prepare the Rhubarb Compote: In a medium saucepan, combine chopped rhubarb, 1/3 cup sugar, and 1/4 cup water. Cook over medium heat, stirring occasionally, until rhubarb breaks down but retains some shape, about 10 minutes. Remove from heat and cool slightly. Strain through a fine mesh sieve if a smooth texture is desired. Set aside.
  2. Bloom the Gelatin: Sprinkle gelatin powder over 3 tablespoons cold water in a small bowl. Let sit for 5 minutes to soften.
  3. Make the Panna Cotta Base: In the same saucepan, combine heavy cream, whole milk, and 1/2 cup sugar. Warm over medium heat until sugar dissolves and mixture is hot but not boiling (around 170°F / 77°C). Remove from heat and stir in bloomed gelatin until fully dissolved. Add rose water and mix gently.
  4. Combine Panna Cotta and Rhubarb: Pour about two-thirds of the panna cotta base into serving glasses or ramekins. Spoon a thin layer of rhubarb compote over the top, then gently pour the remaining panna cotta base to create a marbled or layered effect.
  5. Chill: Refrigerate panna cotta for at least 4 hours or overnight until set with a gentle wobble.
  6. Make Crystallised Rose Petals: Using a small brush, coat each rose petal lightly with beaten egg white. Sprinkle granulated sugar on both sides evenly. Place petals on parchment paper and let dry at room temperature for at least 1 hour or until crisp.
  7. Serve and Garnish: Just before serving, top each panna cotta with a few crystallised rose petals.

Notes

Bloom gelatin properly to avoid lumps. Heat cream mixture gently without boiling. Strain rhubarb compote for smooth texture or skip for rustic style. Dry crystallised petals slowly for best texture. Vegan version available using agar agar and coconut/almond milk.

Nutrition

Keywords: panna cotta, rhubarb dessert, rose water, crystallised rose petals, elegant dessert, spring dessert, easy panna cotta, floral dessert

Find it online: https://yumbelle.com/elegant-rhubarb-and-rose-panna-cotta-recipe-easy-homemade-dessert-with-crystallised-petals/