RHUBARB & ROSEWATER PANNA COTTA
SERVES 6 / PREPARATION 20 MINUTES / COOKING 10 MINUTES
300g rhubarb, thinly sliced ½ cup lemon or lime juice, plus 2 teaspoons extra 150g golden caster sugar, plus 2 teaspoons extra 1½ cups cream 3 leaves gold grade gelatine (I used Equagold) 1 cup thick Greek yoghurt ½ teaspoon rosewater edible rose petals to serve (optional)
Put the rhubarb in a bowl with the lemon juice and 50g of the sugar. Let sit for an hour for the juices to draw out – this also results in lovely bright pink slices of rhubarb.
Put the cream and the remaining 100g sugar in a heavy-bottomed saucepan and heat gently until the sugar dissolves, then remove from the heat.
Put the gelatine leaves into cold water to soften. Remove from the water, squeeze out the excess water then put into a jug and dissolve with 2 tablespoons of boiling water.
Whisk the gelatine into the cream before adding the yoghurt. Pour off ½ cup of the rhubarb syrup, add to the cream mix and whisk for another minute. Pour into a large mould or into as many little moulds as you like (makes up to about 10 small panna cottas).
Spoon out ⅓ of a cup of the sliced rhubarb, add the extra 2 teaspoons lemon or lime juice and sugar to it, along with the rosewater, and mix well. Serve this over the panna cotta with rose petals, if desired.