This classic, creamy dessert is enriched with white chocolate, which provides a perfect contrast to the sharpness of the rhubarb
Ingredients
- 4 leaves fine leaf gelatine
- 400ml double cream
- 300ml whole milk
- 70g caster sugar
- 1 vanilla pod, halved and seeds scraped out, or vanilla bean paste 1 tsp
- 150g white chocolate, finely chopped
STEWED RHUBARB
- 400g rhubarb, cut into 2cm pieces
- 50g caster sugar
- 1 lemon, juiced
Method
- STEP 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.
- STEP 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 the gelatine 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.
- STEP 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.
- STEP 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.