Panna cotta with rhubarb and chocolate pumpernickel


  • 200 ml whipping cream
  • 150 ml whole milk
  • 1 tbsp. sugar
  • 1 vanilla pod
  • 50 ml whipping cream
  • 2 bags of gelatine Fix
  • 3 slices of pumpernickel
  • 100 grams of chocolate
  • 3 stalks of rhubarb
  • 2 tbsp. strawberry jam


  1. Cut open the vanilla pod and scratch out the pulp. Stir in the pulp and the sugar together with the milk and the whipping cream. Stir the Gelatine Fix into the mass and beat for a minute. Beat the 50 ml of whipping cream until stiff. Carefully fold into the remaining mass. Refrigerate the panna cotta for three hours.
  2. Slice the pumpernickel into small pieces. Melt the chocolate in a double boiler. Add the pumpernickel to it and stir everything well. Spread the mass onto baking paper and allow to set.
  3. Cut the rhubarb into small pieces. Place the jam in a pot and heat while stirring. As soon as the jam is liquid, add the rhubarb and let it simmer for approx. five minutes. Place the mass aside and let it cool down.
  4. Shortly before serving, layer the three components in a glass. First the chocolate pumpernickel, then the panna cotta, then the rhubarb and, finally, sprinkle some more pumpernickel on top.

Photo credits: Susanne Brauer