One of my most favorite, sinful desserts is panna cotta. So creamy, rich, and oh-s0 delicious. This sweetened, cooked-cream treat sets like a custard, minus the egg yolk. You can flavor it, top it with fruit, and even go dairy-free! Since it's summer, and I love my fresh summer fruit and berries, I decided to create a true vanilla bean panna cottta topped with rhubarb and strawberry compote.
And to turn it up a notch? I added a bit of basil when cooking down the compote for an extra layer of flavor.
I am not sure if this trend is over, and I honestly don't care if it is- but how cute are these desserts served in individual jars?! The rhubarb strawberry panna cotta needs to set for at least 4 hours in some sort of vessel. These jars seemed absolutely perfect for this crucial step. They make for easy serving as well!
Head on over to Brit + Co. for the full recipe of this Rhubarb Strawberry Panna Cotta