This dessert is to honour the grandmother from the cook. We’ve eaten this dessert at the hotel where we were staying during the workshop and I kept thinking of it. It was so beautiful and delicious. The clear, pink, rhubarb soup with only little dots of vanilla. I don’t remember what he served into the soup, I was just hypnotized when I got it in front of me. I made a yogurt panna cotta for in the soup and I have to say, it’s super delicious. I only missed the sugared violet on top, which the lady of the house had made.
Forgive me for the photos. I was so hard busy trying to make the soup right that I totally forgot to think where to serve it in. Since this was the only plate I could serve it in and I’m too impatient to wait with sharing you have to do it with this white plate..
Scandinavian rhubarb soup with yogurt panna cotta
- 650 g rhubarb, cut into small pieces
- 500 ml water
- 50 g granulated sugar
- 1 vanilla bean
Yogurt panna cotta
- 2 sheets gelatine
- 170 ml whipping cream
- 55 g granulated sugar
- 250 g full fat yogurt
- juice from 1/2 lemon
- Put rhubarb and water in a small saucepan. Split the vanilla bean and scrape out the seeds. Pour seeds and bean into the pan. Bring to a boil, reduce the heat and let simmer for about 30 minutes. Don’t stir, you don’t want to break up the rhubarb.
- Pour the soup through a sieve and put into a clean saucepan. Add the sugar and bring back to a boil, just to dissolve the sugar. Allow to cool. Let cool completely into the fridge.
- Put gelatine leaves in a small bowl with water for at least 5 minutes. Put cream, sugar and lemon juice into a small saucepan and put on medium heat. Heat, but don’t let cook, until sugar is dissolved. Squeeze the water from the gelatine and put into the hot cream. Stir until dissolved.
- Slowly add hot cream to yogurt and keep stirring. Pour into small silicone molds and let set into fridge for at least 4 hours.
- To serve; pour soup into a plate and put a piece of panna cotta into the middle. Serve immediately.