Orange Blossom Panna Cotta with a Rhubarb Compote

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orange blossom panna cotta - HFE

If you’ve ever visited my blog you’ll believe me when I say I’m mad for panna cotta — I already have two versions over there. They make a perfect AIP treat because they contain a good amount of healthy fat, some all-important gelatin for joint and gut maintenance and repair, plus you need only the merest hint of sweetener.

I also have a thing for orange blossom water and highly recommend you add a bottle to a your own cupboard. Don’t go thinking it’s a waste to buy for this one recipe — I often use it in salad dressings, North African tagines, whipped coconut cream, smoothies and ice creams amongst other things. Do check the label before you buy, though. It should be distilled 100% pure orange blossom water and nothing else.

Both simple to make, the panna cotta and compote are wonderful on their own. However put them together and you have a beautiful match made in heaven. Try to find the pinkest rhubarb stalks possible and cook them gently so as to preserve the color that can easily be lost otherwise.

orange blossom panna cotta pcess
5.0 from 1 reviews
Orange Blossom Panna Cotta with a Rhubarb Compote
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
Instructions
  1. Put ½ cup of the orange juice into a small pan, sprinkle over the gelatin and set aside for 5 minutes or so, until softened and spongy.
  2. Meanwhile, put the remaining orange juice into a large jug, together with the coconut milk, orange blossom water and salt.
  3. Now heat the gelatin very gently until fully dissolved. This process takes only seconds.
  4. Stir in the honey, then remove from the heat and whisk the gelatin mixture into the coconut milk.
  5. Divide the mixture between four glasses and put into the refrigerator to set. Takes 3-4 hours.
  6. Meanwhile make the compote. Put the honey, orange juice and ¼ cup of filtered water into a sauté pan and bring up to a simmer.
  7. Add the rhubarb, preferably in one layer, cover with a lid, then turn the heat down and cook gently for 4-5 minutes until tender but still retaining its shape.
  8. Remove the rhubarb from the pan with a slotted spoon and set aside.
  9. Reduce the liquid by half, stir in the orange blossom water and pour over the rhubarb. Leave to cool completely.
  10. To serve, put spoonfuls of the compote on top of the panna cotta just before eating.

About Kate Jay

Kate Jay is the blogger behind Healing Family Eats, since June 2014. Diagnosed years ago as hypothyroid, she and her family were already following the GAPS diet for digestive issues when Kate noticed swelling consistent with RA (something her grandmother had severely). She set up her AIP food blog (incorporating GAPS) as motivation for making the restricted diet as exciting as possible for her children, who felt they missed out on the junk their friends took to school. Originally a classically trained chef, who freelanced with popular food magazines and event organisers in the UK, she now focuses on creating simple, nutritionally dense and balanced family meals, without compromising on flavour. Find her also on Facebook, Pinterest, Twitter and Instagram.

6 comments

  • […] spent some time declaring my love for panna cottas, I decided to share today’s recipe on Autoimmune Paleo’s site. Because I’m nice like […]

  • Elizabeth says

    Bless it. This just made me the happiest of happy people. Panna Cotta for life!

  • Josianne says

    This looks beautiful. The styling is gorgeous. I like how the light darkens towards the left and I LOVE the used spoon!

    Question about the recipe. Can I substitute the rhubarb in the compote for the same weight of another fruit?

  • Thanks so much Josianne 🙂 . In terms of substitution, you can’t really use the same weight for all fruits, it will depend on size (volume and mass) but if you like you can give me an idea of what you have in mind and I’ll give you my thoughts.

  • Kristin says

    Just made this, and when I mixed the orange juice into the coconut milk, it turned into a horrible curdled mess. What a waste of ingredients!

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