Buttermilk panna cotta with rhubarb

Total time: 4hr 50m
Preparation Time: 35m

For 4 piece



Nutritional Information

Contains 336 Kcal, 6g Protein, 27g Carbohydrates, 20g Fat


  • Panna cotta
  • 3 dl buttermilk
  • 2 dl full cream
  • 3 tbsp sugar
  • 3 leaves gelatine, immersed in cold water for approx. 5 mins., drained
  • Baked rhubarb
  • 500 g rhubarb, cut into sticks approx. 5 cm long
  • 2 dl sweet wine (e.g. Sauternes)
  • 2 tbsp sugar
  • 1 vanilla pod, cut open lengthwise, seeds scraped out
  • To serve
  • 40 g hard biscuits (e.g. biscotti), roughly chopped
  • Utensils
  • 4 ramekins, approx. 150 ml each, rinsed with cold water

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  • Panna cotta

    Bring the buttermilk, cream and sugar to the boil, reduce the heat, reduce to approx. 400 ml. Remove the pan from the heat. Add the gelatine, stir, pour the mixture through a sieve into a measuring cup. Transfer the mixture to the prepared ramekins, leave to cool, cover and leave to set in the fridge for approx. 4 hrs.
  • Baked rhubarb

    Mix the rhubarb, wine, sugar, vanilla pod and seeds in an ovenproof dish (approx. 2 l).
  • To bake

    Approx. 15 mins. in the centre of an oven preheated to 200°C. Remove and allow to cool a little.
  • To serve

    Carefully slide the tip of a knife around the edges of the panna cotta. Briefly dip the ramekins in hot water and turn out the panna cotta onto plates. Top with the rhubarb and biscuits.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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