Lemon panna cotta with rhubarb sauce

Cooking recipes / Top Picks / Desserts

6 servings
2 hours

Cream - 600 ml, Milk - 150 ml, Sugar - 200 g, Gelatin - 9 g, Water - 200 ml, Lemons - 1.5 pcs., Sugar - 70 g, Water - 40 ml, Rhubarb - 300 g

Cream layer.

Fill gelatin with cold water.

In a saucepan, combine cream, milk and sugar. Bring to a boil over low heat.

Boil the cream, with constant stirring. As soon as the cream thickens, remove the saute pan from the heat.

When the mass boils, add lemon zest and juice.

Wipe the cream through a sieve.

Squeeze the gelatin and put in a hot cream. Stir until the gelatin is completely dissolved.

Spread the lemon cream into creams and refrigerate for 2-3 hours.

Sauce.

Peel the rhubarb and cut into small pieces.

Combine rhubarb, sugar, water in a saucepan and simmer until soft rhubarb over low heat for about 15 minutes. Cool the finished sauce.

Place the sauce on top of the frozen lemon layer.