This has been a week of extremes. Starting with the blizzard on Sunday. Having wimptress-like tendencies, I decided to opt out of running a hilly 10k race in wet, heavy snow. Two days later temperatures were in the 70s. If I lived in Colorado, this would be considered normal April weather. But I live in Illinois and this winter to summer swing in a 48 hour period would be considered slightly atypical. After a two week hiatus from yoga (for tattoo healing purposes), I went to yoga five times in six days. I also happen to have selective glutton for punishment tendencies. For weeks I have denied myself the pleasure of any candy, but especially chocolate candy. But I have happily inhaled two Easter vanilla cream eggs this week and predict there will be at least two more consumed in the next forty-eight hours. It just wouldn't be Easter without the vanilla cream eggs from Fannie May. Having come from humble beginnings, we didn't have many extravagant foods or candies when I was growing up. But our Easter baskets were always filled with candy from Fannie May. My father even sent me Fannie May cream eggs all during college. Liitle did he know, nor did I dare share, I had been making the four mile walking round trip to the Fannie May store in Champaign in the week prior to Easter. There is so much nostalgia wrapped up in this beloved candy, I could hardly deprive myself. I can go back to living a candy free existence next week.
When it comes to desserts, I vacillate between wanting to make cake like confections and those having a custardy or creamy texture to them. My self-imposed polarized dessert preferences have always made life difficult for me. While I have come along way from making not one, but three desserts to end a dinner party or holiday meal, I still go through a labored dessert decision making process. Only just recently have my choices been influenced by the availability of seasonal ingredients. I can always make a chocolate cake, but I can't always make a strawberry galette, peach cobbler, cranberry pie, or a ginger cardamom rhubarb compote using the of freshest fruits. Why it took me so long to think seasonally is anyone's guess. But now that I have embraced this cooking wisdom, I am like a kid in a candy store when the season's fruits begin appearing at Farmer's Markets and grocery stores.
Ethereal may be how to best describe the flavor and texture of this Buttermilk Panna Cotta with Ginger Cardamom Rhubarb Compote. Luscious, light, lemony, and having a hint of tanginess, the panna cotta alone is exquisite. Topped with a Rhubarb compote having hints of ginger and cardamom, it is transformed into a show stopping, mouthwatering, drop-the-mic dessert. Simultaneously both rustic and elegant in presentation, the Buttermilk Panna Cotta with Ginger Cardamom Rhubarb Compote is everything a last course should be.
The relatively short rhubarb season runs from April through June. Although if you happen to be lucky enough to live in the Pacific Northwest rhubarb has a second season extending well into July. My first sighting of rhubarb came this week. The produce manager at one of the grocery stores I frequent must have thought I had lost my mind, when after asking if he had any rhubarb, I let out an audible squeal. I should probably start going to grocery stores far from my home, just in case someone I know is witness to any of my perceptible enthusiastic moments. As I made my way to the rhubarb I suddenly couldn't remember if I should buy the long thin or the thick stalks free of their poisonous leaves or if I should buy the deep red, light pink or pale green stalks. So I bought a combination of thin and thick stalks and all the color variations. Here is everything about rhubarb I had forgotten during my temporary delirium. Deep red stalks will generally have a more concentrated tartness while the flavor in green stalks is generally more balanced and mellower. Shiny and crisp stalks are a good sign the rhubarb is fresh. If possible, avoid buying rubbery or dry looking rhubarb.
If you happen to be someone wishing for year-round accessibility to rhubarb, you can freeze it. Not the same as fresh, but it's better to have frozen rhubarb than no rhubarb at all. While there are several schools of thought on the best way to freeze rhubarb, the quick blanche and ice water bath method may help to best preserve it's texture, color, and flavor. You can find rhubarb freezing directions here.
If you are on the love side of the love-hate relationship many have with rhubarb, you are going to be smitten with this rhubarb compote. It's a little sweet, a little tart, and a little spiced. Freshly grated ginger and cardamom give this compote an amazing depth of flavor.
The compote comes together in less than thirty minutes. As soon as your rhubarb begins to fall apart and is tender (which could happen after 20 minutes of cooking time), remove from the heat and let cool to room temperature before transferring to the refrigerator. I wanted my compote to have some discernible chunks to it, to I did not cook it the full 30 minutes.
If there was one thing I would have done differently, it would have been to make a double batch. The Buttermilk Panna Cotta isn't the only thing this compote would be great on. Spoon it chilled or slightly warmed over vanilla ice cream, pound cake, french toast, or oatmeal. Or maybe you prefer to eat it by the spoonful. I promise I won't judge.
This isn't the first panna cotta recipe posted on the blog. There's the Coconut Panna Cotta wih Blueberry Sauce, the Honey and Pistachio Panna Cotta, the Panna Cotta with Balsamic Strawberries. However, this is the first panna cotta recipe using buttermilk. Choosing one favorite panna cotta would be like choosing only one favorite book. I am tempted to tell you this Buttermilk Panna Cotta with Ginger Cardamom Rhubarb Compote is my favorite although I am unable to choose only one favorite book. Whether or not I find another panna cotta recipe and that one becomes my new favorite (one of the prerogatives of being a food blogger), doesn't change how I feel about this one. I am seriously considering making it my new signature dessert.
Instead of using a vanilla extract I used a vanilla bean paste as I love seeing specks of vanilla in a custard like dessert. Either kind of vanilla works, just choose a high quality vanilla. Call me a vanilla snob, but there is no place in this world for imitation vanilla.
You either like eating an unmolded panna cotta on a plate or from a glass (or ramekin). I am on team eat panna cotta in a glass. I want to slide my spoon into the creamy, silky panna cotta and not have to chase it around the plate. The recipe suggests dividing the panna cotta mixture into six portions, however, I decided to make five slightly more generous servings. We love panna cotta here.
The panna cotta sets up after chilling only four hours in the refrigerator. If you like your panna cotta unmolded, let it sit overnight in the refrigerator. See the notes below on the unmolding technique.
The texture of this Buttermilk Panna Cotta is sublime. While most panna cotta recipes call for using the entire small packet of gelatin, this one calls for using only 1 1/2 teaspoons (or 1/2 Tablespoon) of gelatin. Which means you will not be using all of the gelatin from the small packet.
It's been awhile since I have put anything on the last meal list. Today this Buttermilk Panna Cotta with Ginger Cardamom Rhubarb Compote goes on. Maybe even near or at the top of the dessert course list (and this is coming from someone with a serious love, borderline addiction for chocolate).
As giddy as I was upon finding beautiful stalks of fresh rhubarb in the grocery store this week, I am even giddier being able to share this recipe with you.
Happy Passover and Happy Passover to all of you! May you all be surrounded and embraced by the blessings of this holiday along the foods of the season.
Buttermilk Panna Cotta with Ginger Cardamom Rhubarb Compote (slight adaption to recipes shared at the Marcel's Culinary Experience as well as ones found online)
Ingredients
Rhubarb Compote
4 cups (1 pound) chopped rhubarb, cut into 1/2" pieces
3/4 cup (150 g) granulated sugar
1/4 teaspoon kosher salt
2 Tablespoons freshly grated ginger
1/2 teaspoon ground cardamom
Panna Cotta
2 Tablespoons cold water
1 1/2 teaspoons unflavored gelatin (I use Knox unflavored gelatin)
1 cup heavy whipping cream (at least 17% fat)
1 teaspoon freshly grated lemon zest (from one small lemon)
1/2 cup (100 g) granulated sugar
2 cups buttermilk
2 teaspoons vanilla bean paste or high quality vanilla
Directions
Rhubarb Compote
1. In a heavy bottomed, medium sized saucepan, add the rhubarb, sugar, salt, grated ginger, and cardamom.
2. Cook over medium-low heat, stirring occasionally until the rhubarb has fallen apart, but a few chunks remain (approximately 20-30 minutes). Note: After approximately 10 minutes of cooking, reduce heat to low.
3. Remove from heat, transfer to a bowl, cover, and chill until serving.
Panna Cotta
1. Add cold water to a small, shallow bowl. Sprinkle the gelatin over. Let stand until the gelatin softens, approximately 8 to 10 minutes.
2. In a heavy bottomed, medium sized saucepan, heat whipping cream, lemon zest, and sugar. Over medium-high heat and stirring constantly, cook over medium-high heat until sugar dissolves. Increase heat slightly and bring mixture to a low boil. Add gelatin and immediately remove from heat.
3. Stir mixture until the gelatin dissolves. Allow the mixture to cool to lukewarm (approximately 5 minutes).Note: Check for temperature every several minutes as you do not want it start to set.
4. Pour mixture into a large (8 cup) measuring cup. Stir in buttermilk and vanilla. Note: Make sure to shake your buttermilk before measuring out.
5. Divide the panna cotta into 5 or 6 glasses or ramekins. Cover with plastic wrap and refrigerate until set (approximately 4 hours or overnight).
6. When ready to serve, spoon some of the chilled rhubarb compote on top the panna cotta. Get ready to experience panna cotta nirvana.
Notes: (1) Using a large measuring cup to pour the panna cotta into glasses or ramekins makes for an easier and cleaner pour. (2) Using a scale is not necessary but helps to evenly distribute the panna cotta between the serving containers. I made 5 larger sized (5 1/2 to 5 3/4 ounce) panna cottas, however, this recipe will make up to 6 servings. (3) If unmolding the panna cotta onto a plate, insert a sharp knife along the edge of the panna cotta and then invert onto your plate. You do not need to oil your glass prior to pouring your panna cotta mixture in and chilling. It slides out beautifully.
