A delightfully creamy, melt-in-the-mouth Italian dessert that will put a smile on your amour's face.
Ingredients
- 1½ gelatine leaves
- 30ml milk
- 1 vanilla pod, split and seeds scraped
- 200ml double cream
- 1 orange
- 35g icing sugar
- 100g forced rhubarb, chopped
- 4 tbsp caster sugar
Method
- 1. Soak the gelatine leaves in small bowl of cold water for 5 minutes. Meanwhile, place the milk, vanilla pod and seeds and half the cream in a small pan with a strip of orange zest. Gently bring to the boil and simmer for 4-5 minutes until thickened.
- 2. Squeeze the water from the gelatine leaves and beat into the cream. Set aside to cool, then discard the vanilla pod and peel.
- 3. Whip the remaining cream with the icing sugar until thickened, then fold into the cooled cream. Pour into 2 x 120ml dariole moulds and chill for at least 2 hours to set.
- 4. Meanwhile, put the rhubarb in small pan with the caster sugar and the remaining grated zest and juice from the orange. Gently heat until the rhubarb is tender, then cool.
- 5. Dip the pannacottas in warm water, turn out onto plates and serve with the rhubarb. Vanilla shortbread is great with this.
Nutritional info
Per serving: 703kcals, 54.3g fat (33.8g saturated), 3.5g protein, 53.3g carbs, 50.6g sugar, 0.1g salt