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For this gourmet weekend, I made a strawberry rhubarb maple dessert that is as delicious as it is easy to make. It's strawberry and rhubarb season and the combination works great. I simply stewed them for a few minutes in maple syrup. The contrast with the freshness and sweetness of the vanilla cream is really nice. It doesn't take very long to make, you just have to remember to prepare the cream in advance and let it sit in the fridge to set. I like to make this kind of dessert and keep it in the refrigerator until it is time to serve. It can be made with your favorite seasonal fruits and also flavored with cream. I even have a "blue white and red" version with curaçao, blueberries and strawberries or another with salted butter caramel. My mother regularly treats us to her mango and verbena version.
Anyway, it's the right season to try this one, so enjoy it...
INGREDIENTS
For the panna cotta :
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15 cl of milk
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15 cl of liquid cream
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50 g of brown sugar
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1/2 vanilla pod
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2 sheets of gelatin (4 g)
For the filling :
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250 g strawberries
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2 stems of rhubarb
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10 cl of maple syrup
INSTRUCTIONS
Prepare the panna cotta:
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Put the milk and cream to heat with the brown sugar and vanilla, and let it simmer on low heat for 5 minutes.
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Meanwhile, soften the gelatin in a bowl of cold water before dissolving it in the cream-milk mixture.
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Fill the glasses 2/3 full with the mixture and chill for at least 2 hours.
Prepare the garnish:
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Peel the rhubarb stems and cut them into sections.
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Put them in a saucepan with the maple syrup.
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Let them stew for a few minutes over low heat. Meanwhile, wash and hull the strawberries and cut them in half.
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Add them to the saucepan and continue cooking for another 5 minutes and set aside.
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Just before serving, take the panna cotta out of the refrigerator and garnish them with the strawberry-rhubarb compote.
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