Panna Cotta with Sour Cream

• 150 ml (? cup) 35% cream
• 45 ml (3 tbsp) Sugar
• 100 g (1) Liberté Sour Cream
• 1 Leaf of gelatin (equals ¼ of an envelope of powdered gelatin)

Rhubarb Compote with Ginger

• 500 g (3 ½ cups) Rhubarb
• 180 ml (¾ cup) Sugar
• 1 Juice of one lemon
• 5 ml (1 tsp) Finely grated ginger

1. In a saucepan, bring to a boil the 35% cream and sugar.
2. Remove from heat and stir in the previously rehydrated leaf of gelatin in cold water.
3. Drop the sour cream in a bowl and pour the hot cream overtop; whisk until the mixture is perfectly smooth.
4. Pour in small glasses or ramekins and let set in the refrigerator for at least 8 hours.

1. Slice the rhubarb in 1 to 2 cm (½ to ¾ inch) pieces.
2. Combine all the ingredients in a saucepan.
3. Stir thoroughly and allow to macerate for about 30 minutes.
4. Place the pan over medium heat and cook until rhubarb is tender. It is important to frequently stir during cooking.
5. Stop the cooking before the rhubarb turns into purée to keep good chunks.
6. Leave the rhubarb in the saucepan over turned off heat for a few minutes; it will continue to cook slowly.
7. With a strainer, drain the compote to collect the syrup.
8. Pour the syrup in the saucepan and reduce by two thirds.
9. Then put the syrup back with the compote and let cool.
10. Letting the syrup reduce alone in the pan allows to keep the chunks in the compote. Top each panna cotta with a good spoonful of compote and serve.