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Vanilla Buttermilk Panna Cotta with Southwestern Strawberry Mash or Rhubarb Compote
About the Recipe: This dessert features a delicious vanilla flavored Panna Cotta served with fresh strawberries, that I flavored with the sweet juice of a prickle pear, or a compote of lightly tart rhubarb. You can top it with either fruit or mix up your own combination of delightful flavors.
To Serve: spread strawberry mash or rhubarb compote over the top surface of chilled panna cotta. If desired, combine strawberries and rhubarb for the topping. Garnish dessert with fresh strawberry and/or mint leaves. Yield: 6 to 8 desserts
Recipe Inspired by: Gale Gand, executive pastry chef and partner of Tru in Chicago and Cenitare Restaurants in Wheeling, shared a recipe for Panna Cotta. She is the author of six cookbooks and was named outstanding pastry chef by The James Beard Foundation.
http://www.chicagobotanic.org/chef/chefrecipes/galegand
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