Tonka bean panna cotta with roasted rhubarb
Serves 4 Prep 20 mins plus 4 hrs chilling Cook 25 mins £1.35 a portion 518 kcals, fat 42g, sat. fat 26g, sugar 29g
FOR THE PANNA COTTA
3 sheets gelatine 1 tonka bean (try souschef.co.uk) zest ½ orange 300ml pot double cream 200ml whole milk 50g soft light brown sugar
FOR THE ROASTED RHUBARB
200g thin forced rhubarb, trimmed,
rinsed and cut into 5cm-long batons 50g golden caster sugar juice 1 orange
1 To make the panna cotta, put the gelatine in a bowl of ice-cold water and set aside. Grate the tonka bean into a medium saucepan and add the orange zest, cream, milk and sugar. Bring to the boil, stirring occasionally. Remove from the heat and leave to cool for a few mins. Remove the gelatine from the water, squeezing out any excess water, and add to the cream mixture, stirring until fully melted. Pour the panna cotta mixture into a jug and divide between four dariole moulds. Carefully press a piece of cling film onto the surface of each pudding and chill for at least 4 hrs or until fully set.
2 Heat oven to 190C/170C fan/gas 5. Put the rhubarb, sugar and orange juice in a small roasting tin and cook in the oven for 15-20 mins or until the rhubarb has softened but is still holding its shape.
3 To serve, remove the panna cotta from the fridge and carefully peel off the cling film. Fill a bowl with hot water and dip each dariole mould into the water for about 10 secs to loosen the puddings. Invert onto a plate, tapping the mould firmly if it doesn’t release easily. Serve with the rhubarb and a little of the syrup (this can be warm or cold).