Rhubarb and Almond Panna Cotta for Food Revolution Day

Rhubarb Panna Cotta

There's nothing better than real home prepared food. Even the simplest dish, when prepared with good quality fresh local and seasonal ingredients, can taste like a dream. That being said, all food taste best when enjoyed in the company of friends and family. I love meeting my friends and family, and sharing food with them. Cooking together, laughing together. Food connects people. Food makes people happy.

Today is Jamie Oliver's Food Revolution Day and some of my blogger friends suggested to contribute to this amazing event by organising a potluck dinner and bringing delicious home made food. Unfortunately, it's not always possible to meet in one place as we all live in different countries or even on different continents. Luckily, thanks to modern technology, we can still meet virtually. So, here we go. Emiko came up with an idea to organise a virtual potluck dinner and "meet" through our blogs. This way, through our blogs, we all want to show support and stand up for real food.

We have all decided to cook some delicious meals using local, seasonal and sustainable ingredients. My choice was easy. I love growing my own vegetable and fruit, however the only thing that currently grows in my tiny London garden, is rhubarb. Rhubarb is the easiest plant to grow in the UK. It loves water, so much! The constant rain makes my rhubarb very happy (although, I can't say the same about myself). I'm well known among my friends for making rhubarb crumble. I wanted to surprise and try something different this time. Panna cotta is P.'s another favourite dessert. It's light, creamy and can be eaten with any seasonal fruit. A perfect easy dessert for a dinner party or Sunday lunch.

I added some crunchy caramelised almonds for an extra texture. Thick greek yogurt, silky cream, tangy rhubarb and crunchy sweet almonds, they come together in perfect harmony of flavours and textures.

Rhubarb
Rhubarb
Caramelised Almonds

Here's the menu for our virtual potluck. Meet my real friends who stood up for read food and prepared some lovely recipes:

International Nibble and Dips prepared by Karin from Yum and more, in Frankfurt Germany, originally from USA
Green Panzanella by Juls from Juls' Kitchen, in Italy
Purple Kale, Sorrel and Lancashire "Caesar" Salad by Valeria, Life Love Food, living in London, originally from Venice Italy
Mussels with real traditional Belgian fries by Regula from Foodwise, in Antwerp Belgium
Crespelle Verdi di Pesce by Emiko from Emiko Davies, in Melbourne Australia
Vanilla Honey Rhubarb Galette with fresh Whipped Cream by Zita from Zizi's Adventures, in Budapest Hungary
Rhubarb and Almond Panna Cotta by Sarka from Cook Your Dream, in London, originally from Prague Czech Republic

Rhubarb Panna Cotta with Almonds

Rhubarb and almond panna cotta
Serves 6-7

300ml double cream
300ml milk
1/4 cup honey
7 gelatine leaves
500g greek yogurt

50g whole almonds, halved lengthwise
1tbsp honey
1tsp demerara sugar
1tsp hot water

320g rhubarb, thickly sliced
1/2 tsp grated ginger
juice of 1 lemon
90g demerara sugar
50ml water

In a heavy bottom pan, combine the cream, milk and honey, and bring to a simmer over low heat. In the meantime, soak the gelatine in cold water for 10 minutes. Remove the gelatine from the water and squeeze out any excess liquid. Remove the pan from the heat, add the gelatine leaves and stir until dissolved completely. Add the yogurt and whisk until fully combined. Strain the mixture through a sieve to remove any lumps. Divide the mixture among 6-7 cups or small bowls. Let stand at room temperature until cooled completely and then refrigerate for 4-5 hours or overnight.

Preheat oven to 180℃. Combine the almonds, honey, sugar and water in a small bowl. Transfer into a baking tray and roast for 8-12 minutes, stirring once or twice, until caramelised and golden. Let them cool completely and break apart.

Preheat oven to 200℃. In a bowl, combine the rhubarb, sugar, ginger, water and lemon juice. Transfer to a roasting pan and roast, stirring occasionally for 15-20 minutes, or until tender. Remove the rhubarb and set aside. Pour the rhubarb liquid into a heavy bottom pan and simmer until you reach a syrup consistency. Let cool slightly before spooning over panna cottas.

Just before serving immerse the cups in hot water for a few second to turn the panna cotta out on a serving plate. To finish the panna cotta, spoon over some rhubarb, pour over rhubarb syrup and sprinkle with caramelised almonds.



22 comments :

  1. Such a pretty dessert, love the idea of the combination of sweet, crunchy almonds and tart rhubarb (from the garden, no less!). Wish we could have had a real potluck! :)

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  2. This looks so lovely, I bet it's delicious!
    I'm with Emiko, wish we could eat eachothers food this evening!

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  3. Will there be any leftovers for when we arrive???

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  4. I always make rhubarb crumble too! :) I love it so much! That's why I decided to make something else with it. Galette was a great choice but yours looks amazing. I'm full now, I eated everything the others brought to the potluck but I have a small space in my tummy for your panna cotta! Yum! :)

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  5. wow Sarka, amazing. So happy you joined, this dish look amazing!

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  6. Wow..this looks sinful...great photography. Loved each one of them:)

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  7. this is my kind of dessert, too, you perfectly know this!
    but almonds are really the icing on the cake! so happy you joined the pot-luck dinner, even though it's just virtual, for the moment...

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  8. Yummy combination of rhubarb and almonds! I would have loved experimenting with rhubarb, but it is not found in Hong Kong. Anyways, I loved your blog and the photographs are so stunning!

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  9. I totally love rhubarb... Is it really that easy to grow? I mean, we have the same rain so I might try and grow some in our garden too. Just worried that it will overgrow the entire garden as the foliage can get really big I think.. Now that pannacotta looks to die for. I'm a big fan of this creamy dessert and the flavors you combined sound wonderful!

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    1. You should give it a try if you like rhubarb, it is really easy to grow. However, you are right that the leaves can get pretty big and take over the entire flower bed. So just make sure to give the plant plenty of space. My rhubarb currently needs space of about 1x1m. But I wouldn't worry that it will overgrow the entire garden! :)

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  10. Oh my, I love the excitement to see a new post from you. And new photos especially - this is one the most beautiful post in Cook Your Dream! Lovely work, hon!

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  11. I love the virtual potluck idea! Your dessert looks fabulous. Gorgeous pics of the rhubarb too. Yum!

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  12. Those crisp-sweet almonds look really delicious...I love your panna cotta recipe. Smooth desserts really make me drool. A must try!

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  13. Beautiful presentation!
    I like the combination of crispy caramelized almonds and creamy panna cotta!
    Great photos, too.

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  14. I really like your blog, very nice and with the beautiful photographs

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  15. prave som objavila Tvoj blog,je nadherny,krasne foto:)

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  16. Tremendous food styling Sarka. With caramelised almonds to top it off. Scrumptious!

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  17. That is a delightful looking dessert. It is beautiful! I just made a green pea panna cotta from Martha Stewart's mag (actually more like a flan). It looks the same but has a sweet light green color. You are right...anything made from scratch at home always tastes so good.

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    1. I've never seen a green pea panna cotta. It must be so beautiful. I have to try it.

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  18. I just discovered your blog and I'm in awe!
    Beautiful beautiful pictures, care of details and nice stories. Your breads are also amazing.
    I'm glad I found you. wish you all the best!

    codruta

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    1. Thank you for your lovely comment! So happy to hear you enjoy my blog!

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