fruit

pannacotta with roasted rhubarb

servings
4

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 molds (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 flavors to do their bit.

To serve, sometimes I'll 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.

PS: Nice with a little basil.

• from Happy Days with the Naked Chef

ingredients

• 70ml/2½fl oz milk
• 2 vanilla pods, scored and seeds removed
• finely grated zest of 1 lemon
• 375ml/13fl oz double cream
• 1½ leaves of beef gelatine, soaked in water
• 70g/2½oz icing sugar
• 200g/7oz rhubarb
• 2 tablespoons caster sugar
• 1 thumb-sized piece of fresh ginger, peeled and grated
• 1 x 2.5cm/1inch cinnamon stick
• 115ml/4fl oz champagne, prosecco or other sparkling wine

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1. by Michelle on Sat 24 Dec 2011 @ 10:36

I've picked up sachets of beef gelatine by mistake!! Can I still make it with this?? It says 1 sachet sets 570ml of liquid...so I'm hoping if I work the figures out it should still work!! Can't face the supermarket on Chrsitmas Eve!!

2. by Yvonne on Wed 27 Jul 2011 @ 18:44

I followed this recipe quite closely, but ended up with pannacotta that was denser and harder than usual, even becoming a little crumbly after seven hours refrigeration. The only things I did differently to the recipe were to stir the gelatine leaves directly into the mixture without soaking them first, and I did not initially cover the molds when I put them in the fridge. Does anyone know what the problem might be?

3. by Hannah on Mon 20 Jun 2011 @ 21:08

Heyy guys. I have a question. Can you do instead of this panacotta the green tea and vanilla panacotta together with the roasted rhubarb ??? Because I would like to do the roasted rhubarb AND the green tea and vanilla panacotta ;) http://www.jamieoliver.com/recipes/other-recipes/green-tea-vanilla-pannacotta-with-ch

4. by Samantha The Artist on Thu 12 May 2011 @ 19:29

Today I followed this recipe, It worked and was prefect - I have never made it before, I totally recommend this recipe to any one Brilliant! I also did the rubarb but used pear cider, tasted lush but for me I would just prefer the pannacotta on it's own with the clean taste of lemons

5. by JohnMc on Sun 27 Sep 2009 @ 15:05

Can't see why jonty/henrybalter find this so "vile". The basic pannacotta recipe works fine but as I can't stand rhubarb, I used blueberries with a tablespoon of blackcurrant liqueur, castor sugar and half the juice of a lemon. Very nice.

6. by anna on Thu 11 Jun 2009 @ 18:42

enjoy!

7. by Doris on Mon 13 Apr 2009 @ 17:03

It's very very najs to serv with some skånsk senap too. I always served my children this dish when they were young, maybe that's why they turned out the way they are today...?

8. by jonty on Sun 12 Apr 2009 @ 11:44

Vile, like most of Olivers recipes

9. by frannie on Sat 13 Sep 2008 @ 19:50

i made this lots and it is always perfect - everyone who comes to dinner likes and are impressed, no-one believes me when i say i made it myself

10. by kimberley on Wed 16 Jul 2008 @ 10:50

Made this for the first time last week for a party. It was a roaring success! everyone adored it and the vanilla seeds looked so pretty on the top of the mould! This will become a firm favourite!

11. by gurung bk on Mon 14 Jul 2008 @ 22:28

I had made several times this dessert, but this one is the right one receipe for me.

12. by henry balter on Sat 05 Jul 2008 @ 16:32

I have made this dish once and it was horrible i had some people come over for a party and i made it it came out perfect and no one liked there were 21 people there. I cant find anything wrong that i did so what why is it so vile.

13. by Anne on Sat 07 Jun 2008 @ 14:30

Where can you buy leaf gelatine from

14. by Tim on Sat 07 Jun 2008 @ 10:04

Have made this 3 times in the last 6 weeks - works well every time and very tasty - enjoyed by the whole family.

15. by MICHAEL on Fri 06 Jun 2008 @ 19:13

not good

16. by emma on Mon 26 May 2008 @ 12:34

I've made a few times, why does the vanilla seeds sink to the bottom???

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