Cuisine - - EMMA BOYD -

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.

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