VANILLA PANNA COTTA WITH RHUBARB AND MERINGUE SHARDS
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.
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