Macclesfield Express - - LEISURE - AN­DREW NUT­TER


I HAVE al­ways been of the opin­ion that a great meal should be fin­ished with a real flour­ish, and this panna cotta will cer­tainly not dis­ap­point. The rhubarb pro­vides a won­der­ful taste of spring.

Serves 6

In­gre­di­ents: ●● One stick young ten­der rhubarb ●● 200ml stock syrup ●● One ta­ble­spoon Grena­dine ●● Pinch fresh root ginger - chopped ●● One vanilla pod ●● 1000ml whip­ping cream ●● 265g caster sugar ●● Three leaves gela­tine – soaked in some cold wa­ter

To Serve: ●● A se­lec­tion of sea­sonal fruits ●● Sprigs of mint ●● Meringue shards ●● Fruit Coulis

Method: 1. Take the rhubarb and cut into ba­tons ap­prox­i­mately 5cm x 1cm. Put into a small pan and cover with the stock syrup, Grena­dine and ginger. Sim­mer gen­tly for ap­prox­i­mately 10 min­utes un­til ten­der, re­move from the heat and leave to cool. 2. Split the vanilla pod in half and place in a saucepan along with the cream and sugar. Bring to a sim­mer and then re­move from the heat. 3. Squeeze out the ex­cess wa­ter from the gela­tine, and add the gela­tine to the cream and stir to dis­solve. 4. Pass through a sieve and pour into six dishes, then re­frig­er­ate for about six hours or un­til firm. 5. Scat­ter round the poached rhubarb and serve with a sprig of mint and op­tional meringue shards and fruit coulis.

Nut­ters Restau­rant, Eden­field Road,

Rochdale. Tel: 01706 650167 @Nutsfood on Twit­ter

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