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Vanilla Pannacotta With Orange & Ginger Poached Rhubarb
I love pannacotta for many reasons. Not only are they are absolutely delicious, but they also couldn’t be easier to make. But best of all? They seem like they must be very tricky - making them the ideal dinner party pudding where you can really impress your guests.
If you’ve never made them before, promise me you will give them a go?
Ingredients
For the pannacotta:
- 300 ml double cream
- 300 ml milk
- 4 tbsp caster sugar
- 3 leaves gelatine - I like the Dr Oetker ones - Platinum strength
- 1/4 tsp Vanilla extract
For the rhubarb:
- 600 g rhubarb
- 1 orange, juice and zest
- 1/2 inch ginger, peeled and grated
- 50 g caster sugar, you can add more if you like, it kind of depends on the sharpness of the rhubarb - but start with this and keep tasting
- 1 tbsp water
Instructions
For the pannacotta
- Lightly grease your moulds. I like to use dariole moulds. But you can also use pretty glasses if you would rather not turn the pannacottas out. Regardless it is easiest to place the moulds on a tray so you can easily pop them in the fridge.
- Place the sheets of gelatine in water to soften
- Meanwhile heat the cream and sugar in a pan. Heat until the sugar dissolves but dont let it boil.
- Remove from the heat. Squeeze out the water from the now soft gelatine and then add to the warm cream. Mix well. You can use a whisk for this to make sure there arent any lumps.
- Add the cold milk and stir to combine.
- Pour into the moulds. Pop into the fridge for a minimum of 4 hours. I always just tend to do mine overnight.
For the rhubarb:
- Chop the rhubarb into 1 inch sticks
- Put everything in a saucepan and bring to the boil. Turn down the heat and simmer for another few minutes. The rhubarb should be soft but still holding it’s shape - so don’t stir too much.
- Taste - check the flavour and the sweetness. Vanilla is also a lovely addition.
- Leave to cool completely.
- This is gorgeous with pannacotta but also amazing with yoghurt and granola for breakfast.
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