Panna Cotta for a Crowd

Whenever I make panna cotta, guests are impressed. It’s a little silly for what is panna cotta, after all, but Jell-O mixed with cream and vanilla or another flavoring?

Still, people love it (including me) so I make it. Chilled in individual molds and turned out onto pretty plates, panna cotta can make an elegant finish to a dinner party. But for a backyard barbecue or impromptu family get-together, something more casual is called for.

That’s when I make Panna Cotta for a Crowd. Instead of chilling the cream in individual molds, which means having to un-mold and plate each one at serving time, I pour the warm cream and gelatin mixture into a large decorative serving dish so that portions can be easily spooned into cups or bowls. Garnish with a dollop of roasted rhubarb compote and voila, dessert is served.

Since panna cotta has so few ingredients, it makes sense to use the best you can find: good cream and real vanilla bean rather than vanilla extract. The panna cotta needs to chill, so make it the day before you plan to serve it. There are plenty of ways to garnish panna cotta, but probably none as pretty as sliced strawberries and a dollop of ruby rhubarb compote, which, in addition to color, provides a nice, tart contrast to the creamy pudding.

PANNA COTTA FOR A CROWD
Makes 12 servings

Ingredients

For the panna cotta:
6 cups heavy cream
1 cup sugar
1/2 vanilla bean
1 1/2 envelopes unflavored gelatin

For the rhubarb compote:
1 1/2 pounds rhubarb, trimmed and sliced crosswise
1 1/2 cups sugar
1/2 vanilla bean

Instructions
1. To make the panna cotta, in a large saucepan, combine the cream and sugar. Scrape the seeds from the vanilla bean half into the cream mixture and toss in the pod. Cook over medium heat until the sugar has dissolved and the mixture is almost at a simmer, about 7 minutes. Remove from the heat, cover, and let steep for 20 minutes.

2. Pour 3 tablespoons water into a small bowl. Sprinkle the gelatin over the water and let stand 5 minutes.

3. Uncover the cream and bring it just to a simmer over medium heat. Gently whisk in the gelatin mixture until dissolved, then remove from the heat. Discard the vanilla bean pod. Pour the panna cotta into a 2-quart baking dish, bowl or soufflé dish. Cover with plastic wrap and refrigerate until completely set, at least 3 hours and up to overnight.

4. Meanwhile, make the rhubarb compote: Heat the oven to 375 degrees. In a bowl, combine the rhubarb and sugar. Scrape the seeds from the vanilla bean half into the dish and toss in the pod. Fold everything together gently. Transfer the rhubarb mixture to a baking dish and cover with aluminum foil. Bake until the rhubarb is very tender, about 45 minutes. Let cool slightly. Discard the vanilla bean.

5. To serve, spoon panna cotta into individual bowls or cups and top with the compote.