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Canapes: Vanilla panna cotta with rhubarb and strawberry compote Recipe

(10 votes)

Mini vanilla panna cotta shots served with a rhubarb and strawberry compote.

  • Preparation  30mins
  • Cooking time  0h
  • Rest time  0h

Ingredients for people

  • Semi-skimmed milk : 5 ml
  • Gelatine leave(s) 2g : 3.5 whole
  • Double cream : 82 ml
  • Icing sugar : 150 g
  • Vanilla pod(s) : 1 whole
  • Lemon(s) : 1 whole

    For the sauce
  • Rhubarb : 100 g
  • Strawberries : 100 g
  • Caster sugar : 25 g
    Chef's tip

    «Try making this recipe with other flavours of compote such as raspberry, passionfruit etc!»

  • 1

    Serves 20.

  • 2

    Split the vanilla pod and scrape out the seeds. Zest the lemon. Wash the rhubarb and cut into 1cm pieces. Wash, hull and quarter the strawberries.

  • 3

    Soak the gelatine leaves in the milk. Place the cream, icing sugar, vanilla seeds and the lemon zest in a saucepan and simmer for 2 minutes. Add the gelatine mixture and cook for 2 minutes. Strain and pour into shot glasses to set overnight.

  • 4

    For the compote: cook the rhubarb in a little water and caster sugar to taste. Once soft, add the strawberries and cook for 5 minutes. Check the sugar contect. Blitz the compote with a blender for a couple of seconds, don't over-blitz as you want to keep a little bite!

  • 5

    Pour over the set panna cotta before serving.