Tuesday, 23 August 2011

Panacota with Rhubarb Compote

As per the previous post - On my mind - weekend renovations, this Sunday our friend Tony came around to help hubby with the laundry plumbing.

While they toiled away, I started preparing lunch and close to lunchtime our son  Michael went to get our friend´s wife to join us for lunch.
I made stuffed chicken breasts (a Jamie Oliver recipe that I had recently seen on TV) ,white rice and Eggplant Parmigiana.
For dessert we had Panacota with stewed rhubarb, Gluten free Apple cake, and an Almond cake brought by our guest.

(forgot to take pic of the whole pudding in serving bowl)
Here is the Panacota recipe as everyone loves it.
(Recipe given to me by my sister in law Grace).
Below is the recipe for the Rhubarb compote.

 800ml low fat fresh cream
 250ml milk
 90 gr sugar
 1 teaspoon coffee essence (I usually use vanilla essence)
 1 tablespoon Philadelphia cheese (or cream cheese)
 100 gr white chocolate
 4 teaspoons powdered gelatin

 Boil the cream with the milk and add the coffee essence and sugar.
 Remove from the heat and stir in the broken pieces of chocolate, making sure it dissolves well.
 If it doesn´t put the pan over very low heat for a couple of minutes until it´s all dissolved.

 Out of the heat add the gelatine that has been previously dissolved in half a cup of cold water.
 Stir well and pour into a pretty serving bowl and let cool before putting in the fridge to set for 
 about 4 hours before serving.

 When serving pour over the warm Rhubarb compote.
 (You could also make a topping using 100gr of frozen berries, three spoons of sugar, 
  bring to boil and pour over dessert).
                                             _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 

 3 stalks of rhubarb cut into small pieces
 1/2 cup sugar
 2 teaspoons mixed spice 
 1 teaspoon cinnamon
 3 tablespoon sugar, extra

 Put rhubarb and sugar in a small pot and cover with water. Cook over medium heat for 
 about 10 minutes or until tender. Take from heat and stir in the mixed spice and cinnamon 
 and the extra sugar. Spoon over the Panacota while still warm.

Enjoy it!!


  1. This looks really delicious. The next batch of rhumbarb I am growing in my garden is almost ready for picking...I will try this recipe

  2. I've awarded you the Liebster Blogging Award

    Pop across to accept your award and see how to pass it on!

  3. Thanks Piglet for the award, I´m so happy with it, you´ve been a real help with my blog!! The rhubarb compote is even nice on bread (or in my case being Gluten free I put it on rice crackers).

  4. That looks delicious....have never had rhubarb, but will try it soon....thanks.


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