Dessert

Vanilla panna cotta with baked rhubarb

Name: Vanilla panna cotta with baked rhubarb recipe
Yield: 4
Ingredients: 2 titanium-strength gelatine leaves; 80ml milk; 500ml thickened cream; 75g caster sugar; 1 vanilla pod, halved, seeds scraped; 600g rhubarb; 110g caster sugar; 125ml red wine; Zest and juice of 1 orange; 1 cinnamon quill

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P16 Vanilla Panna Cotta with baked rhubarb

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by Nigel Ward

CHEF

Jul 12, 2022

"When done well, with some red wine, a bit of sugar and some aromats, rhubarb has this nice acidic, tart flavour, which goes well with panna cotta." – Nigel Ward

2 titanium-strength gelatine leaves
1/3 cup (80ml) milk
2 cups (500ml) thickened cream
1/3 cup (75g) caster sugar
1 vanilla pod, halved, seeds scraped

Baked rhubarb

1 bunch (600g) rhubarb, trimmed and cut into 4cm pieces
1/2 cup (110g) caster sugar
1/2 cup (125ml) red wine
Zest and juice of 1 orange
1 cinnamon quill

Method

1.

Soak gelatine in iced water for 5 minutes to soften. Meanwhile, combine milk, cream, sugar and vanilla in a saucepan over low heat and bring to a gentle simmer. Pour into a heatproof bowl. Squeeze excess water from gelatine, add to the hot cream mixture and whisk until smooth. Strain into a jug. Divide custard mixture evenly among 4 lightly greased 2/3 cup-capacity moulds, then chill overnight to set.
2.

For the baked rhubarb, preheat oven to 200°C. Line a shallow baking tray with baking paper. Place all ingredients in the prepared tray and stir to combine. Cover with foil. Roast for 15 minutes or until the sugar dissolves. Remove foil and cook for a further 5 minutes or until rhubarb is tender but still keeps its shape. Remove rhubarb from tray and chill. Strain liquid from tray into a saucepan over high heat. Cook for 12 minutes or until reduced by half. Pour into a jug and chill.
3.

When ready to serve, dip panna cotta moulds in hot water for 5 seconds, then turn onto plates. Top with rhubarb and drizzle with syrup, to serve.