This panna cotta is my invention since I found nothing close to what I had in mind.  The creaminess and slightly sweet and tangy flavor of the panna cotta works perfectly with the sourness of the rhubarb.  Play around with the amount of sugar and spices you want with the rhubarb.

 I used Goya Guava juice because we always have it around.  It’s great for smoothies!  But you can try this with another juice as well.  Or just use more wine..  Keep an eye on the rhubarb so it isn’t overcooked.  It should keep some of it’s texture.

This is an elegant and refreshing summer dessert.  It has met with rave reviews every time I’ve served it.

GOAT CHEESE PANNA COTTA WITH RHUBARB SOUP

Rhubarb soup

1 pound rhubarb cut into ½  inch pieces

½ cup sugar

1 cup white wine

1 2 inch cinnamon stick

1 cup guava juice

1 star anise (optional)

Strawberries washed and cut into small dice for garnish

Preheat oven to 350 degrees F

In a pot, combine rhubarb and sugar.  Bake, stirring occasionally for 10-15 minutes or until softened but still holding its shape.  

Meanwhile, boil wine, juice, cinnamon stick and star anise for 5 minutes and then let it sit.  Pour over the baked rhubarb and chill in refrigerator.

PANNA COTTA

1 cup heavy cream (or if you want to cut down on the cream, use 1/2 cup of heavy cream and 1  1/2 cups of buttermilk.)

1 cup buttermilk cup 

1/3 sugar

8 ounces  creamy goat cheese such as Chevrie

1 packet gelatin

1 vanilla bean or 1  tsp. vanilla extract