Okay, so I have a thing for panna cotta (see also here and here). Want to know why? Well firstly there’s that silky texture, I bet I’m not the only one to put a spoonful in my mouth only to draw it out leaving half of it behind, all smoothed down by my upper lip. There’s also the fact they don’t require much sweetener to be satisfying plus they contain gut repairing gelatin and a decent amount of healthy fat. Good enough reason to love them as much as I do, wouldn’t you say? And how about if I told you it takes as many minutes to make this recipe as the fingers you have on one hand. Oh, I bet you’re interested now!
I’m loving seeing the new influx of nourishing, colourful veggies and fruits making their way onto the shop and farmers’ market shelves this month. Asparagus (destined to be forever known as “smelly wee” in our house), baby cucumbers (the pickling has begun), baby salad leaves, early local berries, stone fruits from California and, of course, rhubarb. Which just so happens to make a fantastic compote, as you’re about to find out.
Despite the fact I’ve spent some time declaring my love for panna cottas, I decided to share today’s recipe on Autoimmune Paleo’s site. Because I’m nice like that!