Vanilla panna cotta with spiced rhubarb compote
The layer of tangy rhubarb compote really cuts though the richness of the cream in this dessert making it tastes really light. The combination of ginger and rhubarb really works well and adds a warming richness to the dessert without overpowering it.
Yield (makes): 6 servings
Prep time: 20 minutes
Cooking time: 5 minutes plus 3 hours chilling
1 ¼ cups (300 ml) Whole Milk
2/3 cup (125 g) white sugar
1 Vanilla pod/bean
6 sheets Leaf gelatin (one 7g envelope Knox gelatin powder)
2 cups (480 ml) Heavy/Double Cream
For the topping
2 tablespoons (25 g) unsalted butter
1 ¾ cups (250 g) Fresh Rhubarb (chopped)
¾ cup (150 g) white sugar
Zest from one lemon
2 tablespoons fresh ginger root (peeled and grated)
1. Pour the milk and cream into a saucepan and scrape the seeds of one vanilla pod/bean into the pan, you can use vanilla essence, but the vanilla pod tastes more authentic and has a nicer look.
2. Stir in the sugar and bring to a gentle simmer, meanwhile soak the gelatin leaves in cold water for a few minutes to soften them (alternatively if using powdered gelatin sprinkle over 4 tablespoons of water and leave to bloom for 5 minutes)
3. Once the milk mixture begins to bubble remove from the heat and add the drained gelatin leaves (or bloomed gelatin), stir well and divide the mixture between 6 serving glasses and put into the fridge to chill for at least three hours or preferably overnight.
4. Wash your rhubarb and cut into 1 cm (1/2 inch) cubes, melt the butter in a heavy bottomed pan and add your rhubarb, sugar and grated ginger pulp, cook for approximately 10 minutes until the rhubarb is tender, remove from the heat and chill.
5. To serve, top each panna cotta with the rhubarb compote and a spring of fresh mint and a dusting of icing/confectioners’ sugar.
Try serving the panna cotta with a raspberry or cherry compote by substituting the rhubarb with the fruit of you choice and leaving out the fresh ginger
Classic Wine: Moscato, Vendage Tardive Gewurztraminer. Alsace.
New World: Sparkling Wine Medium Sweet Riesling. (USA/Chile)