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This delectable Winter dessert is sure to impress your guests. Finish the meal with a light-as-air panna cotta served with delicious rhubarb baked with orange and cardamom. It’s all made ahead of time, so you have more time to spend enjoying the company of your guests.
- SERVES6-8
- PREP20 mins
- COOK25-30 mins
INGREDIENTS
Panna Cotta
- 500ml thickened cream
- 150ml whole milk
- 180 gm caster sugar
- 1 tsp vanilla bean paste
- 2 ½ leaves gold leaf gelatine
Baked Rhubarb
- 1 bunch rhubarb, washed, trimmed of tough strands, and cut into chunks on the diagonal
- 220gm (3/4 cup) caster sugar
- Thinly peeled rind and juice half an orange
- 3 cracked cardamom pods
METHOD
- Place cream, milk, sugar, and vanilla bean paste in a large pan. Stir over low to medium heat and slowly bring to the boil. When the mixture just reaches the boil, remove from the heat immediately.
- Meanwhile place the gelatine leaves in a shallow dish and cover with cold water to soften for 5 minutes. Remove gelatine from the water and squeeze out excess water. Whisk the gelatine into the cream mixture until dissolved.
- Allow the mixture to cool slightly and then strain through a sieve into a jug. Pour into size Lola Goblets, Lola Dessert Glasses, or the ramekin of your choice and then transfer into the refrigerator for 5 hours (or overnight) until set.
- Preheat oven to 220°C. Arrange rhubarb snugly in a baking dish, scatter with sugar and orange peel, drizzle with the orange juice and add cardamom pods. Cover with foil and roast until rhubarb is just tender but not falling apart (20-25 minutes). Set aside and when cooled, refrigerate till ready to serve.
- When ready for dessert, remove panna cottas and baked rhubarb from the fridge. Pop a little of the rhubarb on the top of each panna cotta and serve the rest in a bowl for people to add a little, or a lot.
If you have any rhubarb left over (you can always make a double batch) serve it the next day with one cup of yoghurt, one teaspoon of vanilla bean paste and 1/2 teaspoon ground cinnamon. It’s also delicious on porridge, muesli, scones – it could just become your Winter go to fruit!
This vanilla bean panna cotta lends itself to a host of other fruit so can be an all year round go to dessert. Berries are the perfect choice when in season, figs either grilled or fresh and stone fruit would also work beautifully – tailor it to your taste and the seasons.
