The Times - Serving Waitsburg, Dayton and the Touchet Valley

With summer just around the corner, and the spring weather finally cooperating, the season for outdoor entertaining has officially started in our backyard. Fresh herbs and wildflowers perfume the air around our deck, and warmth from the late afternoon sun lingers well into dinner time. This week, inspired by the robust rhubarb in the garden, I set out to make a dessert with a taste to match this lovely time of year. Here, a delicate, creamy panna cotta is punctuated with a bottom layer of roasted rhubarb and citrus compote. Bright and balanced with a distinctive tartness, this makes a memorable sweet course.

Ingredients:

For the compote:

12 ounces rhubarb, sliced into 1-inch segments

2 oranges, zest of one and segments from both (see directions)

¾ cup sugar

For the panna cotta:

1 ½ teaspoons powdered gelatin, unflavored

7 tablespoons sugar

1 ¼ cup heavy cream

½ teaspoon vanilla

Zest of one orange (see directions)

½ teaspoon kosher salt, (or ¼ teaspoon fine sea salt)

1 ¾ cups buttermilk

Directions:

Use a microplane, or the finest side of a box grater, to finely grate the zest of one orange. Place in a bowl and set aside. Use a vegetable peeler to make long strips of zest off the second orange. Stack the strips on a cutting board and use a sharp knife to cut into thin matchsticks. Peel the pith off the two oranges and separate the segments. Slice segments in half crosswise and combine with the matchsticks.

Preheat the oven to 350 degrees. Place rhubarb, zest matchsticks, and orange segments in an 8 x 8-inch baking dish. Scatter the sugar over the top and toss it all together. Set aside for 30 minutes to allow rhubarb to start releasing some juices.

Set baking dish in hot oven and roast for 15 minutes. Stir, then return to the oven and roast for another 15 minutes. Roast for a final 10 to 15 minutes, or until the rhubarb is very tender, slightly golden, and the juices have reduced. Remove from oven and allow to cool slightly in pan. Divide compote between 6 to 8 ramekins or small mason jars. Spread the compote evenly over the bottoms. Place ramekins on a sheet pan and set aside to continue cooling while you prepare the panna cotta.

Pour 1 tablespoon of cold water into a small bowl and sprinkle the gelatin evenly over the surface. Set aside and allow the gelatin to soften for 5 minutes.

Meanwhile, combine sugar, heavy cream, vanilla, salt, and the reserved finely grated orange zest to a medium saucepan. Set pan over medium heat and gently heat. Stir while heating to fully dissolve the sugar. Do not let the cream boil! Heat for about 4 minutes until cream comes almost to a simmer, steam will start rising but no bubbles should break the surface. Reduce the heat to very low and add the bloomed gelatin. Stir for a minute until gelatin fully dissolves, then remove from heat.

Pour mixture through a fine-mesh sieve into a large measuring cup or a bowl with a pouring spout. Whisk in the cold buttermilk to fully combine with the cream mixture. Carefully pour the mixture into the prepared ramekins over the compote. Pour slowly to avoid large bubbles from forming and distributing evenly between the dishes. Gently tap the bottom of the ramekins, then use a toothpick to break any little bubbles that float to the top.

Cover the ramekins with plastic, or the lids of the mason jars, and carefully transfer the sheet pan to the refrigerator. Chill until fully set about six hours or overnight. Serve chilled.

Notes:

Since you are using the zest and the fruit of the oranges, look for the best quality organic oranges you can find. You can use regular navel oranges or experiment with different citrus. This week I used some lovely blood oranges, which added a gorgeous ruby color to the compote.

Have fun with the dishes you use for setting your Panna cottas. This week, I used small jam size mason jars, the metal lids coming in handy for covering while chilling. Decorative ramekins or vintage teacups make fun presentations for your guests. Stemmed cocktail glasses are also an eye-catching choice. No matter the dish, this creamy and delicate dessert is sure to wow your guests at your next late spring dinner party. Enjoy!