creme fraiche panna cotta with ginger roasted rhubarb

creme fraiche panna cotta with ginger roasted rhubarb

If you’ve never made panna cotta, now is the time to change that. And don’t let the gelatin deter you! Grab a packet at the store because this dessert is shockingly easy. It’s so decadent, gorgeous and looks way more time consuming than it really is. My husband called it "the best pudding he’s ever had.” And it’s true. It’s rich and creamy, with a delicate tang from creme fraiche and the warmth of vanilla. The ginger roasted rhubarb is refreshingly tart to contrast the rich custard. The rhubarb is roasted until soft, with just a slight chew left, but I think the crunch from toasted, chopped almonds or pistachios would be a wonderful addition. The compote is more tart than sweet-- feel free to up the honey if you prefer sweeter desserts, but I feel it allows the rhubarb and ginger to shine.

If you have leftover compote, serve it warm over ice cream or slathered over buttered toast. Or even better: muddle it with gin, shake, strain onto ice and finish it with a splash of soda water for a roasted rhubarb gin fizz. Either way, it won’t be in your fridge for long.

creme fraiche panna cotta with ginger roasted rhubarb

makes four 10 oz ramekins | recipe slightly adapted from date night in by ashley rodriguez


creme fraiche panna cotta

  • 6 tbsp cold water

  • 2 tsp gelatin (1 packet)

  • 1 cup heavy whipping cream

  • 1 cup creme fraiche

  • 1/4 cup granulated sugar

  • 1/2 vanilla bean, split and scraped, bean reserved for rhubarb (or 1/2 tsp vanilla extract)

ginger roasted rhubarb

  • 2 cups rhubarb, cut into 1" pieces

  • 3 tbsp honey

  • 3 tbsp sugar

  • 1" piece of fresh ginger, peeled and minced


creme fraiche panna cotta

  1. In a small bowl, combine the cold water with gelatin. Allow to bloom for 10 minutes.

  2. In a small saucepan over medium heat, stir together cream, creme fraiche, sugar, and vanilla bean seeds (if using). Bring to a simmer and stir until the sugar is dissolved. Add gelatin, a pinch of salt and vanilla extract to the warm cream mixture, and stir to combine.

  3. Lightly coat four 10 oz ramekins or bowls with cooking spray if you want to unmold them when the panna cotta is set. Pour the custard mixture into the ramekins, cover loosely with plastic wrap, and refrigerate until set, about 2 hours. If unmolding, it's best to wait at least 5 hours, or overnight.

Panna cotta can be made up to 3 days in advance. Remove from the refrigerator 30 minutes before serving to let it warm up slightly. If unmolding, run a sharp knife around each ramekin and invert onto a place. Top with warm ginger roasted rhubarb.

ginger roasted rhubarb

  1. Preheat oven to 400 °F. Line a sheet pan with parchment paper.

  2. Place the rhubarb on the parchment lined tray. Add honey, sugar, ginger and reserved vanilla bean pod (if using) and toss to combine.

  3. Roast 15- 20 minutes, or until the rhubarb is tender and deeply blushed and the juices just start to bubble.

  4. Serve warm, over the panna cotta.

Ginger roasted rhubarb compote can be made up to 3 days in advance. Gently warm before serving.