Honey pannacotta with ginger-poached rhubarb

Honey pannacotta with ginger-poached rhubarb
  • Serves icon Serves 6
  • Time icon 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.

Nutrition: per serving

Calories
640kcals
Fat
54.4g (33.7g saturated)
Protein
8.1g
Carbohydrates
31.7g ( 30g sugar)
Salt
0.2g
Calories
640kcals
Fat
54.4g (33.7g saturated)
Protein
8.1g
Carbohydrates
31.7g ( 30g sugar)
Salt
0.2g

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.

delicious. tips

  1. 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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  1. Rated very highly by all my dinner guests, have served this dessert on several occasions. Certainly its a treat, not something you would eat regularly. I used all plain cream not double and no milk, the original panna cotta is Italian in origin and used fresh cream only. I used 4 large gelatine leaves, you can use powdered gelatine just look up the substitution online, but don’t be frightened of using the leaves, its easier and great to store in the pantry. I also just used the honey I had on hand at the time, though orange blossom makes it even more decadent. The rhubarb recipe is divine and even the non rhubarb eaters were won over. The fresh ginger is a delight and the oranges give it the richness and roundness of flavour.

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