Always wanted to try making a pannacotta but after watching Masterchef it was one scary dessert to try! but I cracked it and wow! Simple, elegant and tasty…perfect way to finish a meal. Especially when you love vanilla as much as we do!
70 ml whole milk
2 vanilla pods
zest of 1 lemon
380 ml double cream
1 1/2 leaves of gelatine soaked
70 g icing sugar
200 g rhubarb
2 T caster sugar
Heat the milk, vanilla pods (split and seeds removed), vanilla seeds, lemon zest and half the cream into a saucepan and simmer gently for about 10 minutes…let it reduce by about a third. Turn off the heat and add the soaked gelatine and stir til the gelatine is dissolved. Let it cool for a bit and then pop into the fridge…check on it and stir it now an then and when it coats the back of a spoon like custard then it’s ready. Whip the remaining cream with the icing sugar…hint here…sift the icing sugar it will make the cream smoother. Then take the vanilla pods out and mix the two together. Pop into 4 serving moulds and refridgerate for at least an hour…longer is fine.
While the pannacotta is hopefully setting….cut the rhubarb up into pieces about 2″ long…if your strawberries are quite big then cut them in half and pop them on a tray sprinkle with caster sugar and roast until lightly browned…I had our oven at about 190c and it took around 10 min. If you’re feeling fancy you can follow Jamie Olivers lead and take some champagne or prosecco grate a little fresh ginger and sprinkle cinnamon in it and heat gently then pour over the fruit and let sit for about 30 minutes.
Pop the pannacotta out of the molds and decorate with the fruit and gently pour the champagne around…..mmmmmmmmmmmmmm yummy!