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Rhubarb panna cotta with roasted rhubarb

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Italy

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

Ingredients 9 ingredients

  1. 300ml/11fl oz buttermilk
  2. 2 leaves gelatine, soaked in a bowl of water until soft, squeezed dry
  3. Roast
  4. 500g/1lb 2oz rhubarb, cut into 3cm/1¼in pieces
  5. 150ml/5fl oz double cream
  6. 4 tbsp apple juice
  7. 75g/2½oz caster sugar
  8. 2 tbsp caster sugar
  9. Dip
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.
  • Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
  • 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 roasted rhubarb, preheat the oven to 200C/400F/Gas 6.
  2. Place the rhubarb onto a roasting tray, sprinkle over the sugar then drizzle over the apple juice.
  3. Roast in the oven for 8-12 minutes, or until just tender.
  4. Blend 125g/5oz of the roasted rhubarb to a purée in a food processor. Reserve the remaining roasted rhubarb.
  5. For the panna cotta, bring the sugar and cream to a simmer in a pan, stirring continuously until all of the sugar has dissolved.
  6. Add the softened gelatine leaves and continue to simmer until dissolved.
  7. Add the rhubarb purée and stir until well combined, then remove from the heat and set aside to cool slightly.
  8. Add the buttermilk and stir until well combined.
  9. Place four dariole moulds or ramekins onto a baking tray. Place a piece of the reserved roasted rhubarb into the bottom of each of the dariole moulds and pour the panna cotta mixture on top. Chill in the fridge for 1-2 hours, or until set.
  10. To serve, remove the panna cotta from the fridge. Briefly dip the base of each into a bowl of boiled water. Gently slide a knife around the edge of each of the four panna cotta and turn each out into the centre of a serving plate. Spoon the remaining reserved rhubarb, and the juices, around the edge of each of the four serving plates. (Reheat the roasted rhubarb if desired.)

Plating

Cookware for this recipe

  • Saucepan
  • Roasting tin
  • Baking tray
  • Baking dish
  • Mixing bowl
  • Blender
  • Food processor
  • 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/rhubarbpannacottawit_90890.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.