Panna Cotta with Rhubarb Comopote
Panna Cotta's need to be prepared a day in advance, the gelatine should set so the panna cotta is smooth and creamy. The sharp taste of the rhubarb is complemented by the delicate flavour of the panna cotta.
Portions: 4 Portions
Preparation: 15 minutes plus 10 hours to set
Cooking: 30 minutes
Ingredients
Panna Cotta
- 3 gelatine leaves
- 350ml full cream milk
- 350ml double cream
- 1 vanilla pod, cut in half lengthwise
- 100g caster sugar
Rhubarb Compote
- 150g caster sugar
- 300ml water
- 400g rhubarb, trimmed and cut into 6cm pieces
Method
- Gelatine:Place the gelatine leaves in cold water to soften.
- Place the milk, cream and vanilla pod in a saucepan. Carefully bring to the boil. Remove from the heat and stir in the sugar and gelatine until dissolved. Remove the vanilla pod and scrape the seeds into the cream mixture.
- Pour the mixture into 4 ramekins or dariole mouds. Cover with cling film and refigerate for at least 10 hours.
- Rhubarb Compote:Place the sugar, water cinamon and lemon zest in a saucepan. Place over a moderate heat and simmer until the sugar has dissolved. Add the rhubarb and cook for a further 5-8 minutes so that the rhubarb is tender but still holds its shape. Remove the rhubarb from the syrup and place in a container or bowl. Return the syrup to the heat and reduce to a sticky syrup. Pour over the rhubarb, allow to cool, cover and refigerate until ready to serve.
- To Serve:Remove the panna cottas from the refrigerator and dip the moulds in boiling water, run a knife around the mouold and turn out onto serving bowls or plates. Place the rhubarb compote around the panna cotta. Serve.