Buttermilk Panna Cotta with Poached Rhubarb
Serves 6
4 gelatine leaves (a scant 15g/½oz)
400ml (14floz) cream
200ml (7floz) buttermilk
100g (4oz) caster sugar
1 vanilla pod, split and seeds scraped out
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FOR THE POACHED RHUBARB
300ml (½ pint) red wine
175g (6oz) caster sugar
1 cinnamon stick
½ vanilla pod, split and seeds scraped out
1 tsp finely-grated fresh root ginger
450g (1lb) rhubarb, washed, trimmed and
cut into 7.5cm (3in) pieces
fresh mint sprigs, to serve
To make the panna cotta, put the gelatine leaves into
a bowl of cold water and leave them to soak for 10
minutes. Put the cream, buttermilk, caster sugar and
scraped out vanilla seeds into a pan and slowly bring
to the boil. Take the pan off the heat, gently squeeze
the soaked gelatine leaves dry and add, whisking continuously
until they have dissolved. Strain the mixture
through a sieve into a measuring jug.
Divide the mixture equally between 6 x 150ml (¼
pint) dariole moulds or ramekins, place them on a
baking tray and leave them to set in the fridge for at
least three hours, or up to two days is fi ne.
Meanwhile, prepare the poached rhubarb; place
the red wine in a pan with the sugar, cinnamon and
vanilla seeds. Pour in 300ml (½ pint) of water and
bring to the boil, then reduce by half, stirring occasionally.
Add the ginger and rhubarb to the reduced down
liquid and return to the boil, then lower the heat and
simmer for three to fi ve minutes, stirring occasionally
until the rhubarb is just tender. (The cooking time
will depend on the ripeness of the rhubarb, it should
be soft but hold its shape.) Be careful when you are
stirring not to break up the rhubarb pieces, as it is
important that they keep their shape. Remove from
the heat and leave to cool in the juices. The rhubarb
keeps very well in the fridge in a sealed container for
up to two days.
Unmould the panna cotta by dipping them briefl y
into hot water, and arrange on plates. Spoon the
poached rhubarb alongside and decorate with mint
sprigs to serve.
