it's RHUBARB SEASON!!!! literally, the most wonderful time of the year. i'm sorry if you don't like rhubarb cough, justin, but prepare yourself for some delicious desserts coming your way. i still refuse to believe justin doesn't actually like rhubarb. i think it is just the part where it looks like pink celery, yet goes into sweets. anyways, enough about justin's dislike of rhubarb & more about this panna cotta!
earlier this year i shared my first panna cotta to the blog & couldn't believe it took me over four years to create such a recipe. aside from baking rhubarb into pies & crisps, each season i love creating unique ways to bake with rhubarb. cue this green tea panna cotta featuring a rhubarb chia compote base. the sweet & sour flavours of the rhubarb pair so well with the earthy flavour of the matcha. for this recipe, i used aiya america's cooking grade matcha powder. it produces the best flavour of matcha as it is high quality, so fresh & pure . aren't the two natural colours so pretty together? the addition of the chia seeds is optional in the compote, but i love the unexpected texture it adds.
now get your hands on some fresh rhubarb & let's get started! xo
ingredients
for the rhubarb chia compote
- 1 1/2 cups fresh rhubarb, diced
- 1/3 cup turbinado sugar
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup water
- 1 teaspoon pure vanilla extract
- 1 tablespoon chia seeds (optional)
for the green tea panna cotta
- 1 1/2 cups whole milk
- 3 teaspoons powdered gelatin
- 1 tablespoon aiya's cooking grade matcha powder
- 1/3 cup turbinado sugar
- 1 1/2 cups heavy cream
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon fine salt
- rhubarb chia compote (see recipe below)
- chia seeds, to garnish
- fresh whipped cream, to garnish
directions
for the rhubarb chia compote
- add the rhubarb, sugar, lemon juice & water to a saucepan over medium heat. cook until the rhubarb begins to soften, about 8 minutes.
- remove from heat & gently mash rhubarb with a fork until smooth. stir in the vanilla & chia seeds. transfer to a bowl & set aside until ready to use.
for the green tea panna cotta
- lightly grease six 6 oz ramekins & set aside.
- in a medium size sauce pan add the whole milk. sprinkle an even layer of gelatin powder over the top. allow stand for 5 minutes, until the gelatin begins to soften.
- place sauce pan over low heat and whisk in the gelatin, matcha powder & sugar. continue to whisk until the sugar dissolves, about 5 minutes. do NOT bring mixture to a boil.
- remove sauce pan from heat & whisk in the cream, vanilla & salt. pour mixture through a fine mesh strainer & set aside until ready to use.
- add a heaping tablespoon of the rhubarb compote to each prepared ramekin.
- pour the matcha mixture over the rhubarb compote, filling each ramekin just over half way. place ramekins in fridge and let chill for at least 4 hours.
- just before serving top with a sprinkle of chia needs & a dollop of whipped cream. .
