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Orange panna cotta with mint roasted rhubarb

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 12 ingredients

  1. 300ml/10fl oz buttermilk
  2. 2 gelatine leaves, soaked in water for a few minutes until soft
  3. 1 vanilla pod, split lengthways
  4. 2 blood oranges, juice and rind reserved
  5. Roast
  6. 2 large sprigs fresh mint, leaves picked and torn
  7. orange juice, reserved from above
  8. 1 tbsp caster sugar
  9. 300g/10oz rhubarb, cut in 2cm/¾in pieces
  10. 150ml/5fl oz double cream
  11. Dip
  12. 75g/2½oz caster sugar
Contains Milk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. For the panna cotta, preheat the oven to 140C/275F/Gas 1.
  2. Place the orange rind on a baking tray and bake in the oven for 20 minutes, or until completely dry.
  3. In a small pan, heat the dried rind with the sugar, cream and vanilla. Simmer until the sugar has dissolved. Remove the orange rind and vanilla.
  4. Squeeze the excess water from the softened gelatine leaves, then add to the cream mixture and continue to simmer until dissolved. Remove from the heat and stir in the buttermilk.
  5. Place four dariole moulds or ramekins on a baking tray and pour in the panna cotta mixture. Chill in the fridge for 1-2 hours, or until set.
  6. For the mint roasted rhubarb, preheat the oven to 200C/400F/Gas 6.
  7. Place the rhubarb in a roasting tin, sprinkle over the sugar, then drizzle over the orange juice and mint. Roast the rhubarb in the oven for 8-12 minutes, or until just tender.
  8. To serve, remove the panna cotta from the fridge. To remove the panna cotta from the moulds, briefly dip the base of each mould into a bowl of boiled water. Gently slide a knife around the edge of each panna cotta and turn out into the centre of a serving plate. Place the roasted rhubarb on the side and drizzle over any juice left in the roasting tin.

Plating

Cookware for this recipe

  • Saucepan
  • Roasting tin
  • Baking tray
  • Baking dish
  • Mixing bowl
  • Chef's knife
  • Wooden spoon
Source Not stated: saved from a website or mailing list, rights unverified
Credit

By: James Martin. From the programme: Saturday Kitchen. Saved from BBC Food, file Recipes/bbcfood-archives/orange_panna_cotta_with_25558.html in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the bbc-food-html text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.