Vanilla pannacotta with rhubarb

Name: Vanilla pannacotta with rhubarb
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: For 2 people
Cuisine: Italian recipes

Easy
March 2009

Easy
March 2009

For 2 people
Takes 15 minutes to make, 10 minutes to cook, plus setting

Vanilla pannacotta is a creamy, melt-in-the-mouth Italian dessert. Add the tang of rhubarb and you’re guaranteed to put a smile on your amour’s face.

Gluten-free recipes

Nutrition: per serving

Calories: 703kcals
Fat: 54.3g (33.8g saturated)
Protein: 3.5g
Carbohydrates: 53.3g (50.6g sugars)
Salt: 0.1g

Nutrition: per serving

Calories: 703kcals
Fat: 54.3g (33.8g saturated)
Protein: 3.5g
Carbohydrates: 53.3g (50.6g sugars)
Salt: 0.1g

Rate

Save

Save recipe

Save

Save recipe Print

Rate

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

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

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.
Squeeze the water from the gelatine leaves and beat into the cream. Set aside to cool, then discard the vanilla pod and peel.
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.
Meanwhile, put the rhubarb in a 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.
Dip the pannacottas in warm water, turn out onto plates and serve with the rhubarb. Vanilla shortbread is great with this.

Method

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.
Squeeze the water from the gelatine leaves and beat into the cream. Set aside to cool, then discard the vanilla pod and peel.
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.
Meanwhile, put the rhubarb in a 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.
Dip the pannacottas in warm water, turn out onto plates and serve with the rhubarb. Vanilla shortbread is great with this.