Sour cream panna cotta with strawberry ice cream and rhubarb compote

Serves 12

Sour cream panna cotta:

  • 1.5 dl milk (2.5%)
  • 5 dl whipping cream (35%)
  • 200 g sour cream
  • 2 vanilla pods
  • 60 g sugar
  • The zest and juice of 0.5 lemon or lime
  • 1 tbsp vanilla sugar
  • 1 cl grappa
  • 3 leaves of gelatine (or 6 g gelatine powder)
Soak the gelatine in cold water. Put the milk, half of the whipping cream, sugar, vanilla sugar and the halved vanilla pod in a pan and heat over a low heat for about 10 minutes. Reduce 1/3 of the amount, add the citrus zest, grappa and gelatine. Cool until the mixture is at room temperature. Whip the sour cream, then the rest of the whipping cream and combine. Add the milk and cream mixture and stir gently. Pour the mixture into ramekins and refrigerate for at least 6 hours.

Strawberry ice cream:

  • 360 ml whipping cream (35%)
  • 5 egg yolks 100 g sugar (or a bit less depending on the sweetness of the strawberries)
  • 200 g strawberries
  • Juice of 0.5 lime
Heat the whipping cream but do not let it boil. Stir in egg yolks that have been combined with the sugar and heat over a hot water bath, stirring continuously and ensuring that the temperature does not rise above 84 °C. Strain the cream mixture and cool.
Wash and purée the strawberries, strain the purée through a sieve. 200 g of strawberries will give you at least 150 ml of strawberry purée. Combine the purée with the cream and prepare the ice cream in an ice cream machine.

Rhubarb compote:

  • 100 g rhubarb
  • 100 ml water
  • 100 g sugar
Heat the water and sugar until you get syrup. Clean the rhubarb and slice the stalks thinly. Pour the hot syrup over the rhubarb slices, cool and let it set for a few hours. NB! Do not boil the rhubarb – or else you will have rhubarb jam instead of compote.