Feast On chef Ryan Crawford recently sun-setted his award-winning farm to table restaurant, Backhouse, in order to open his new culinary venture in Niagara, Ruffino’s Pasta & Grille. What was once a popular pasta pop-up has become their full-time identity.
As part of our partnership with Savour Ontario, we asked him to share a recipe that transcends both concepts and celebrates Ontario dairy in a big way.
“I chose this Panna Cotta recipe because of its simplicity…its honesty. It showcases the amazing local Ontario milk (Sheldon Creek Dairy) with a little acidity coming from the spring rhubarb. Now, more than ever, it is important to support local farmers and artisans” he says.
Rhubarb Compote & Panna Cotta
WHAT YOU NEED
Panna Cotta Ingredients:
- 2 cups (500ml) Ontario whipping cream
- 2 cups (500ml) Ontario milk
- ¼ cup (50g) sugar
- 5 sheets gelatin
Rhubarb Compote Ingredients:
- 3 cups (500g) chopped Ontario rhubarb
- ½ cup (100 g) sugar
- 50 ml water
- 50 ml verjus Verjus is juice made from unpressed grapes (green, red or wild) or other sour fruit. You can find it in Ontario’s grape-growing regions or make your own!
INSTRUCTIONS
Panna Cotta Instructions:
- Combine milk and sugar in a medium saucepan, over medium heat.
- Soften gelatin sheets in room temperature water (about 1 cup of water per sheet for 5-10 minutes). When soft, wring to remove excess water and add to warm milk mixture.
- Whisk cream into milk mixture.
- Once blended and smooth, carefully transfer to small ramekins. Fill ramekins with about 2oz milk liquid.
- Chill in refrigerator overnight or until firm.
Rhubarb Compote Instructions:
- Combine all ingredients in a non-reactive (ideally stainless steel) medium-size pot, over medium heat. Bring to simmer.
- Cook until rhubarb has broken down and the compote has thickened slightly, 15- 30 minutes, depending on the age of the rhubarb.
- Chill for approximately 15 – 20 minutes
- Top panna cottas with some compote and enjoy!
Happy Cooking!
