White chocolate panna cotta with stewed rhubarb

This classic creamy dessert is enriched with white chocolate and is a perfect contrast to the sharpness of the rhubarb. You’ll need six 150ml pudding basins or suitable moulds for this recipe.

45 MINUTES + SOAKING + SETTING | SERVES 6 | EASY | GF

fine leaf gelatine 4 leaves

double cream 400ml

whole milk 300ml

caster sugar 70g

vanilla pod 1, halved and seeds scraped out, or vanilla bean paste 1 tsp

white chocolate 150g, finely chopped STEWED RHUBARB

rhubarb 400g, cut into 2cm pieces

caster sugar 50g

lemon 1, juiced

1 Soak the gelatine in a bowl of ice-cold water for 10 minutes until very soft. Meanwhile, put the cream, milk, sugar, vanilla pod and seeds into a pan, along with a pinch of salt, and bring to a gentle simmer.

2 Once simmering, take off the heat (remove the vanilla pod, if using), add the chocolate, then stir to melt. Drain the gelatine in a fine sieve, then squeeze out as much water as possible. Add to the cream mixture and mix really well. Pour the mixture through a fine sieve into a jug. Leave for 5-10 minutes until thickened slightly, then mix really well and divide evenly between six pudding basins or moulds. Cover and chill for at least 6 hours but preferably overnight.

3 For the stewed rhubarb, put the rhubarb, sugar and lemon juice into a pan and simmer gently, stirring occasionally until the rhubarb has released some juice and is very tender but not collapsing. This can be made ahead and then chilled.

4 To serve, carefully dip the bases of the moulds in hot water for 3-4 seconds to loosen the panna cottas, then invert onto plates. Reheat the rhubarb until just warm, then spoon around the panna cottas to serve.

PER SERVING 589 kcals | fat 45.4G saturates 28G | carbs 37.8G | sugars 37.8G fibre 1.2G | protein 6.3G | salt 0.2G