© David Loftus
Pannacotta with Roasted Rhubarb
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 gelatin 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 powdered sugar with the remaining cream. Mix the two cream mixtures together. Divide into 4 serving molds (I use little molds, espresso cups or small glass- es). Cover and chill for at least an hour.
Meanwhile chop the rhubarb into 1V inch pieces, sprin- kle with the granulated sugar and broil 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 flavors to do their bit.
To serve, sometimes Ill dip the mold 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.
P.S. Nice with a little basil.
5 tablespoons milk
2 vanilla pods, scored and seeds set aside
finely grated zest of 1 lemon
11/2 cups heavy cream
11/2 sheets of gelatin, soaked in water
1/2 cup powdered sugar
2 tablespoons granulated sugar
1 thumb-sized piece of fresh ginger, peeled and grated
1 1-inch cinnamon stick
V cup champagne, Prosecco or other sparkling wine