Honey pannacotta with ginger-poached rhubarb
- February 2010
- Serves 6
- Takes 10 minutes to make, 15 minutes to cook, plus chilling and setting
The classic flavour combination of rhubarb and ginger really compliments the creaminess of this honey pannacotta recipe. It’s perfect for a dinner party as it can be prepared well in advance.
Take a look at this vanilla pannacotta with rhubarb recipe – it has a touch of orange in it too.
- 54.4g (33.7g saturated)
- 31.7g ( 30g sugar)
- 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
- Soak the gelatine leaves in a bowl of cold water for 5 minutes until soft.
- 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.
- Squeeze out the gelatine leaves, stir into the cream mixture until dissolved, then pour into a jug.
- 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.
- Make the poached rhubarb. Put the orange juice, sugar, ginger and syrup in a wide, shallow pan. Simmer, stirring, for 10 minutes until syrupy.
- 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.
- 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.
The pannacotta and rhubarb can both be made up to 3 days ahead. Cover and chill until needed. Bring to room temperature before serving.
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