Coconut and Orange Panna Cotta with Rhubarb Compote

Preparation info
  • Makes


    adult portions
    • Difficulty


    • Ready in

      55 min

Appears in
Madhouse Cookbook: Delicious Recipes for the Busy Family Kitchen

By Jo Pratt

Published 2013

  • About

The subtle coconut and orange flavor of these rich, creamy Italian desserts is perfectly balanced by the tangy, juicy rhubarb, and this rounds any meal off with style. I like to leave the panna cottas to set in glasses, which saves the hassle of turning them out of molds when serving, but you can leave then to set in lightly greased 7-ounce teacups, gelatin molds, ramekins or dariole molds, if you prefer.