Vanilla Bean Panna Cotta with Pickled Rhubarb and Bee Pollen
Vanilla Bean Panna Cotta with Pickled Rhubarb and Bee Pollen
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Panna Cotta base:
  • 2 cups heavy cream
  • 1 cup whole milk or coconut milk
  • ½ cup granulated cane sugar or coconut sugar ( if you use coconut sugar it will lightly dye the panna cotta brown)
  • 2 teaspoons powdered gelatin
  • 1 vanilla bean seeds and pod or 2½ teaspoons of vanilla extract
  • ¼ teaspoon salt
Pickled Rhubarb(optional):
  • 2 large stalks rhubarb cut into 3-4 inch segments
  • 1¾ cup apple cider vinegar
  • 1 cup water
  • ½ cup granulated cane sugar or coconut sugar
  • 3 tablespoons honey
  • 6 juniper berries
  • 2 tablespoons coriander seeds
Other toppings:
  • crushed almonds
  • bee pollen
  • fresh tarragon leaves
For the pickled rhubarb:
  1. Toast your juniper berries and coriander seeds in a pan over medium heat, shaking often, until fragrant.
  2. In a medium sized pot add the vinegar, water, ½ cup cane sugar, honey, toasted juniper berries, and toasted coriander seeds. Bring to a boil.
  3. In a large jar or mason jar add your cut rhubarb. Pour the boiling liquid over the rhubarb and let it sit for at least 2 hours before using. Keep this in your fridge after it's completely cool.
For the panna cotta:
  1. In a medium sized pan add your milk. Sprinkle the gelatin over the top of the milk and let it sit for 5 minutes.
  2. Set the sauce pan over low heat and stir frequently until the gelatin is entirely dissolved. Do NOT bring the mixture to a boil.
  3. Once the gelatin is dissolved add the sugar. Keep stirring until the sugar is entirely dissolved still avoiding bringing the mixture to a boil. If you need to take the pot off the heat to keep it from boiling that's okay.
  4. When the sugar is fully dissolved at your remaining ingredients, the heavy cream, the vanilla bean pods, and the salt. Whisk and let sit for 5 mins off of the heat.
  5. Remove the vanilla bean pod and pour the panna cotta mixture into ramekins or small bowls. Place in the fridge to solidify for at least 4 hours or overnight. This is best done ahead of time.
  6. Once your panna cotta is set, finely dice your pickled rhubarb and lightly sprinkle some of the pieces on top. Mind you these little bites of pickled rhubarb are very powerful so don't use too much. You can add more if you want more later. Then finish topping by adding some crushed almonds, bee pollen, and fresh picked tarragon leaves on top.
Recipe by Slim Palate at