Panna cotta is a quick and easy dessert

If I’m looking for a dessert that is quick and easy to make, yet full of creamy intensity, Panna cotta is the dessert for me. There are many reasons to love this eggless custard like dessert, it has a rich silky smooth texture, it’s looks stunning and delicious to eat. I find the rhubarb gives a lovely sharp contrast to the sweet thickened custard. You could also serve on it’s own with a drizzle of fruit coulis or with some lovely summer berry fruits drizzled with some melted white chocolate. At Dunbrody we have our own rhubarb patch which is full of rhubarb at the moment. If you pull more than you can use immediately, why not freeze it – it’s just a case of removing the leaves, cutting the stalks into pieces and blanching for a couple of minutes in boiling water. Strain and allow to cool, then freeze. It will freeze for upto a year. It can also be stewed with some sugar, and then frozen, yet be sure to allow to defrost before adding to crumbles or rhubarb tarts. This way you can enjoy rhubarb all year around.

Enjoy!

Kevin

Rhubarb Pannacotta

This deliciously light and creamy dessert is so simple to make, try with a mix of sharp fresh summer berries or on it’s own sprinkled with hazelnuts.

Serves 6

400g/12 oz Rhubarb 50g/1 ¾ oz caster sugar 2 tbsp cointreau or orange liqueur 400ml Cream 100g Caster sugar 2 leaves of gelatine soaked in water for 5min 1 Vanilla Pod, split lengthways, seeds retained

Fruit Base:

Place the rhubarb and sugar into a small saucepan over a medium heat, and squeeze over the juice of half an orange. Cook for 4 – 5 minutes until the sugar has dissolved, then tilting the pan on its side, add the liqueur and set it alight. When the flame has distinguished remove the pan from the heat and divide the rhubarb mixture between six fancy stemmed glasses (i.e. martini glasses or champagne flutes). Set aside and allow to cool.

For the pannacotta:

Put the cream and sugar and vanilla into a pot and bring slowly to the boil. Soak the leaves of gelatine in cold water ensuring that they are fully immersed. Strain the gelatine with a fine sieve to remove any excess moisture. Take the cream off the heat and whisk in the gelatine. Whisk continuously to make sure that the gelatine has broken down fully and incorporated into the mixture. Allow the mixture to chill slightly before pouring it over fruit. Divide the mixture between the glasses (no need to fill them up fully as the mixture can be quite heavy), when pouring over the fruit, pour the unset Pannacotta over the back of a teaspoon to ensure the rhubarb compote is not disturbed in the glass. Transfer to the fridge to set for 5-6 hours or overnight.