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desserts-baking

Rhubarb Panna Cotta

A few simple ingredients, one fantastic dessert!

50 6
Rhubarb Panna Cotta | DonalSkehan.com, A few simple ingredients, one fantastic dessert!

desserts-baking

Rhubarb Panna Cotta

A few simple ingredients, one fantastic dessert!

Friday, July 10, 2015

For the panna cotta:

1 litre single cream

60g caster sugar

2 vanilla pods, split and seeds scraped (or 1 tsp vanilla extract)

10g gelatin leaves (individual leaves vary in weight so check packet for info)

For the roasted rhubarb:

500g young rhubarb

3 tbsp honey

Juice of 2 oranges

2 whole star anise

1.5cm piece of fresh root ginger, peeled, halved and thinly sliced

Medium saucepan

Pyrex or glass dish

6 pudding moulds

Ceramic baking dish

 

50 mins
Serves 6

Panna cotta may seem like a tricky dessert but it really couldn’t be easier to prepare. It is a fantastic treat all year long and needs very few ingredients but I am particularly fond of serving them with summer berries or sweet rhubarb in the warmer months.

Place the cream, sugar, vanilla pods and seeds in a saucepan over a medium–high heat and bring to a gentle simmer. Stir until the sugar has dissolved, then remove from the heat.
Meanwhile, place the gelatin sheets in a Pyrex or glass dish and cover with a little water. Leave to stand for 5 minutes until the gelatin has softened. Remove the softened gelatin from the liquid and squeeze out any excess.
Remove the vanilla pods from the warmed cream, then add the softened gelatin and stir through until dissolved. Divide the mixture amongst six pudding moulds, cover with cling film and place in the fridge to set for a few hours.
To prepare the rhubarb, heat the oven to 150°C then trim and cut across on the diagonal into 5cm pieces. Put into a ceramic baking dish that will take the amount in a single layer snugly. Drizzle over the honey and pour the orange juice on top. Add the star anise, ginger tucking them in so that they can give the maximum flavour. Cover tightly with foil and roast for 30 minutes, then remove from the oven but leave the foil in place for 10 minutes. Leave to cool.
To remove the panna cotta from the moulds, fill a bowl with warm water and dip them in. The heat will loosen the puddings slightly and allow them to be inverted onto serving plates. Serve each panna cotta with a few tablespoons of the rhubarb mix.
50 mins
Serves 6

Ingredients

For the panna cotta:

1 litre single cream

60g caster sugar

2 vanilla pods, split and seeds scraped (or 1 tsp vanilla extract)

10g gelatin leaves (individual leaves vary in weight so check packet for info)

For the roasted rhubarb:

500g young rhubarb

3 tbsp honey

Juice of 2 oranges

2 whole star anise

1.5cm piece of fresh root ginger, peeled, halved and thinly sliced

You'll Need

Medium saucepan

Pyrex or glass dish

6 pudding moulds

Ceramic baking dish

 

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