PANNA COTTA
(Cooked cream)

1 ¾ teaspoons unflavored gelatin
2 tablespoons cold water
3 cups of heavy cream
½ cup sugar
Pinch of salt
1 ½ teaspoons of vanilla extract
1 cup sour cream

Sprinkle the gelatin over the cold water and let it stand for 5 minutes. Meanwhile, warm the cream with the sugar, salt and vanilla over medium high heat in a saucepan. Do not let it boil. Stir in the gelatin until thoroughly dissolved. Take the cream mixture off the heat and cool about 5 minutes.

Put the sour cream in a bowl and gently whisk in the warm cream until smooth. Taste for sweetness and add another teaspoon of so of sugar if you think it needs it. Pour the cream into ramekins or other dishes of your choice and chill for at least 4 hours. Top with rhubarb compote or fresh berries.


RHUBARB COMPOTE
10 ounce of rhubarb cut into ¼ inch pieces
2/3 cups granulated sugar
2 tablespoons water

Combine the above ingredients in a saucepan set over medium heat. Simmer gently for 6-8 minutes, stirring occasionally. Remove the rhubarb with a slotted spoon and transfer it to a small bowl. Drain as much of the liquid as you can back into the saucepan.

Continue simmering the liquid until thickened and reduced to ½ cup, about 8-10 minutes.
Add the reduced liquid to the rhubarb and stir to combine.