The rhubarb and ginger both compliment the creaminess of this classic Italian dessert, which is perfect for a dinner party as it can be prepared well in advance.
Ingredients
- 6 fine gelatine leaves (we used Costa Fine Leaf Gelatine, from Waitrose)
- 600ml double cream
- 200ml semi-skimmed milk
- 75g orange-blossom honey
- 2 vanilla pods, split lengthways and seeds scraped out
For the poached rhubarb
- Juice of 2 blood oranges (about 200ml) or ordinary oranges
- 75g caster sugar
- 1 piece stem ginger, thinly sliced, plus 1 tbsp syrup from the jar
- 600g forced champagne rhubarb, trimmed and cut into 3cm chunks
Method
- 1. Soak the gelatine leaves in a bowl of cold water for 5 minutes until soft.
- 2. Put the cream, milk, honey, vanilla pod and seeds into a pan and bring to the boil, then remove from the heat and discard the vanilla pod.
- 3. Squeeze out the gelatine leaves, stir into the cream mixture until dissolved, then pour into a jug.
- 4. Rinse 6 x 150ml metal dariole moulds with cold water but don’t dry them. Divide the mixture among them, leave to cool, then chill for 3-4 hours or overnight until set.
- 5. Make the poached rhubarb. Put the orange juice, sugar, ginger and syrup in a wide, shallow pan. Simmer, stirring, for 10 minutes until syrupy.
- 6. Stir in the rhubarb, then reduce the heat to low. Cover with a lid and poach for about 5 minutes until the rhubarb is tender. Remove from the heat and leave to cool a little.
- 7. To serve, dip the base of the moulds in hot water for 10 seconds, loosen around the inside edge with a small palette knife, then turn out onto plates. Top each pannacotta with a little of the rhubarb and serve.
Nutritional info
Per serving: 640kcals, 54.4g fat (33.7g saturated), 8.1g protein, 31.7g carbs, 30g sugar, 0.2g salt
Chef's tip
The pannacotta and rhubarb can both be made up to
3 days ahead. Cover and chill until needed. Bring to room temperature before serving.