Stewed Rhubarb And Panna Cotta Recipe
Delicious recipe for creamy vanilla panna cotta served with sharp but sweet rhubarb
Ingredients
For the Stewed Rhubarb
| 400g | Rhubarb |
| 4tbsp | Granulated cane sugar |
| 1tbsp | Dark muscovado sugar |
| 1 glass | Orange juice |
| 2 glass | Red wine |
| 1 glass | Port |
| 2 | Steenbergs Organic Fairtrade cinnamon sticks |
| 1 tsp | Steenbergs Organic Fairtrade vanilla extract |
For the Panna Cotta
| 400ml | Double cream |
| 300ml | Milk (full fat) |
| 8tbsp | Caster sugar |
| 2 | Steenbergs organic vanilla pods |
| 4tsp | Powdered gelatine |
Method
- Chop up the rhubarb into small 2-3 cm lengths. Put everything together into a heavy pan with the lid on. Bring to the boil and simmer for 3-5 minutes and then leave to cool.
- Split open the vanilla pods and scrape out the seeds. Chop the split vanilla pods in half.
- Put the seeds and vanilla pods into a pan, together with the double cream and sugar. Bring to the boil and gently simmer for 5 minutes. Take out the vanilla beans and leave to cool.
- While the vanilla-cream is simmering, add the cold water to a small pan and sprinkle the gelatine on top of the water and leave for 5 minutes. While the vanilla-cream is cooling, warm the gelatine until clear. Now mix the gelatine into the vanilla-cream.
- Pour into ramekins, cover and chill for about 3 hours.
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