Bon Appetit/May 2004

Rhubarb Panna Cotta with Poppy Seed Cakes
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
PANNA COTTA: 2-1/2 pounds fresh rhubarb, trimmed, cut into 1/2-inch pieces (about 6-1/2 cups) 2 cups sugar 2/3 cup dry red wine
3 teaspoons raspberry vinegar 2-1/2 cups half and half, divided 3 tablespoons water
3 teaspoons unflavored gelatin (from 2 envelopes) POPPY SEED CAKES: 1 cup blanched slivered almonds (about 4-1/2 ounces), toasted, cooled 1-1/4 cups powdered sugar, divided
6 tablespoons (3/4 stick) unsalted butter, room temperature 4 large eggs, separated 1/4 cup poppy seeds
2 teaspoons grated lemon peel 1/2 cup all purpose flour 1/2 teaspoon baking powder
1/4 teaspoon salt 6 strawberries, halved through stem



1 FOR PANNA COTTA: Combine rhubarb, sugar, and wine in heavy large wide skillet. Simmer over medium heat until rhubarb is very soft, about 15 minutes. Using slotted spoon, transfer rhubarb to strainer set over bowl to drain. Return juices from bowl to same skillet. Boil until syrup is reduced to 1 cup, about 12 minutes. Mix in rhubarb and vinegar. Transfer 1 cup rhubarb mixture to small bowl; cover and chill for compote. Transfer remaining rhubarb mixture to blender; add 1/2 cup half and half; puree until smooth. Strain mixture through strainer set over 4-cup measuring cup, pressing on solids to extract as much mixture as possible. Whisk 2 cups half and half into strained rhubarb mixture.
2 Pour 3 tablespoons water into small heat-proof bowl. Sprinkle gelatin over. Let stand 10 minutes to soften gelatin. Place bowl with gelatin in small skillet of simmering water. Stir until gelatin dissolves and mixture is just warm, about 1 minute. Whisk gelatin into rhubarb mixture. Divide among six 3/4-cup custard cups. Cover with plastic wrap and chill panna cotta until set, at least 8 hours.
3 FOR CAKES: Preheat oven to 350 F. Butter and flour six 3/4-cup custard cups. Place cups on baking sheet. Finely grind almonds with 1/4 cup powdered sugar in processor. Using electric mixer, beat butter and 1/2 cup powdered sugar in large bowl until well blended. Beat in egg yolks, then poppy seeds and lemon peel. Sift in flour, baking powder, and salt; beat just until blended. Beat in ground almonds. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually beat in remaining 1/2 cup powdered sugar until stiff but not dry. Fold whites into batter in 4 additions. Divide batter among prepared cups.
4 Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in cups 5 minutes. Cut around cakes to loosen. Turn cakes out onto rack and cool completely.
5 Run sharp knife around panna cotta in each cup to loosen. Working with 1 custard cup at a time, place bottom of cup into 1 inch of hot water 30 seconds; remove from water. Place plate atop custard cup; invert panna cotta, shaking gently and allowing panna cotta to settle onto plate. Place spoonful of reserved rhubarb compote atop each panna cotta. Cut each poppy seed cake in half; place 2 halves alongside each panna cotta. Garnish with stawberry halves.

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