Directions

Panna Cotta:

1. In a small bowl, add cold milk. Sprinkle gelatin over the milk and whisk gently by hand until incorporated. Set aside for 5 minutes to bloom.
2. In a pot, combine cream, white sugar, brown sugar, vanilla bean and ¼ cup of emulsified rhubarb compote, and, if needed, ¼ cup beet juice for colour. Bring to a boil over medium heat.
3. Remove from heat immediately and stir in the gelatin mixture until fully dissolved.
4. Stir in vanilla bean.
5. Pour mixture into 6 x ½ cup ramekins lightly greased with cooking spray.
6. Allow to cool completely at room temperature. Cover with plastic wrap and refrigerate. Minimum set time is 8 hours; overnight is ideal.

Roasted Rhubarb Compote:

1. Preheat oven to 350 °F.
2. In a 9” x 13” baking pan, combine rhubarb, honey, demerara sugar, orange juice, orange zest, cardamom pods, cinnamon stick, and star anise.
3. Roast for 15 minutes until rhubarb is tender but still holds its shape.
4. Remove from oven and cool to room temperature.
5. Cover and refrigerate until service.

Storage:

1. Cover and store panna cotta in the refrigerator.
2. Store roasted rhubarb compote in a separate airtight container in the refrigerator.

Service:

1. Remove panna cotta from refrigeration.
2. Briefly place ramekin in a warm water bath (approximately 50 °C) for 10 seconds to loosen.
3. Invert panna cotta onto serving plate.
4. Top with roasted rhubarb pieces and spoon over some of the juice.
5. Garnish with picked mint leaves and serve immediately.