Ingredients:
300 ml Double Cream
250 ml Milk
3 Sheets of Gelatine
75g Caster Sugar
1 Vanilla Pod
400g Rhubarb
Small piece of Ginger
30g Caster Sugar
Panna Cotta:
• Soak the Gelatine in a bowl of cold water.
• Bring the sugar, milk & cream to the boil, take off the heat and stir in the vanilla. (If using a vanilla pod, split in half & scrape the seeds)
• Add the gelatine until dissolved and strain.
• Pour the panna cotta mix evenly into Ramekins. Cover in cling film/ plastic wrap to prevent a skin
• Chill in the fridge for a minimum of 4 hours.
Rhubarb:
• Roughly chop 200g rhubarb add to a pan with 30g Sugar and a few slices of ginger.
• Add 1 cup of water and cook gently over a low heat until the rhubarb has broken down and is soft.
• Strain and separate the cooked rhubarb and liquid. Reserve the rhubarb for another use.
• With the remaining uncooked Rhubarb, cut into long strips.
• Bring the strained poaching liquid to the boil add the rhubarb strips to the pan, add a lid and cook until tender.
• Once tender take of the heat and allow to cool.
To Serve:
• Boil water and add the boiled water to a bowl or jug.
• Quickly dip the ramekin into the jug of bowling water for no more than a second.
• Turn the panna cotta out onto a bowl or plate, and then top with poached rhubarb.
14 окт 2024
