Pannacotta with roasted rhubarb

pannacotta with roasted rhubarb

Serves 4

  • 70 ml milk

  • 2 vanilla pods, scored and seeds removed

  • finely grated zest of 1 lemon

  • 375 ml double cream

  • 1½ leaves beef gelatine, soaked in water

  • 70 g icing sugar

  • 200 g rhubarb

  • 2 tablespoons caster sugar

  • 1 thumb-sized piece fresh ginger, peeled and grated

  • 2.5 cm cinnamon stick

  • 115 ml Champagne, Prosecco or other sparkling wine

Put the milk, vanilla pods, vanilla seeds, lemon zest and half the cream into a small pan and slowly simmer for 10 minutes or until reduced by a third. Remove from the heat and stir in the soaked gelatine leaves until dissolved. Allow to cool a little, then place in the fridge, stirring occasionally until the mixture coats the back of a spoon. Remove the vanilla pods.



Whip together the icing sugar with the remaining cream. Mix the two cream mixture together. Divide into four serving moulds (I use little moulds, espresso cups or small glasses). Cover and chill for at least an hour.



Meanwhile chop the rhubarb into 4cm/1½inch pieces, sprinkle with the caster sugar and grill until lightly browned. Gently heat together the ginger, cinnamon and Champagne or Prosecco, then pour over the roasted rhubarb, cover, and leave for about 30 minutes for the flavours to do their bit.



To serve, sometimes I'll dip the mould or cup into some simmering water to loosen the pannacotta a little, then turn it out on to a plate next to some rhubarb with its juice (remove the cinnamon). Or you can just put the rhubarb on top of your cups or glasses of pannacotta and serve from there. Both ways are cool. Also gorgeous served with fresh figs and honey or caramelized blood oranges.



PS: Nice with a little basil.

Nutritional Information

Pannacotta with roasted rhubarb

An impressive pudding

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0 foodies cooked this
My simple panna cotta recipe gives the Italian classic a British spin, with lovely rhubarb
Serves 4
1h 05m (plus chilling time)
Not too tricky
Method



Put the milk, vanilla pods, vanilla seeds, lemon zest and half the cream into a small pan and slowly simmer for 10 minutes or until reduced by a third. Remove from the heat and stir in the soaked gelatine leaves until dissolved. Allow to cool a little, then place in the fridge, stirring occasionally until the mixture coats the back of a spoon. Remove the vanilla pods.

Whip together the icing sugar with the remaining cream. Mix the two cream mixture together. Divide into four serving moulds (I use little moulds, espresso cups or small glasses). Cover and chill for at least an hour.

Meanwhile chop the rhubarb into 4cm/1½inch pieces, sprinkle with the caster sugar and grill until lightly browned. Gently heat together the ginger, cinnamon and Champagne or Prosecco, then pour over the roasted rhubarb, cover, and leave for about 30 minutes for the flavours to do their bit.

To serve, sometimes I'll dip the mould or cup into some simmering water to loosen the pannacotta a little, then turn it out on to a plate next to some rhubarb with its juice (remove the cinnamon). Or you can just put the rhubarb on top of your cups or glasses of pannacotta and serve from there. Both ways are cool. Also gorgeous served with fresh figs and honey or caramelized blood oranges.

PS: Nice with a little basil.

Nutritional Information Amount per serving:
  • Calories 592 30%
  • Carbs 36.2g 16%
  • Sugar 35.8g 40%
  • Fat 45.4g 65%
  • Saturates 28.2g 141%
  • Protein 4.1g 9%
Of an adult's reference intake

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

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