Vanilla panna cotta, rhubarb, ginger

PT3H

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Ingredients

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Imperial

Vanilla panna cotta

  • 312ml of milk
  • 187g of caster sugar
  • 2 vanilla pods, split
  • 6 1/2 gelatine leaves, soaked
  • 500ml of double cream

Rhubarb jelly

  • 200ml of rhubarb, juice
  • 15ml of grenadine syrup
  • 2 gelatine leaves, soaked
  • lemon juice, to taste

Ginger ice cream

Crumble mix

  • 100g of caster sugar
  • 100g of plain flour
  • 100g of butter

Rhubarb purée

  • 200g of rhubarb, pureed (we use Boiron)
  • 60ml of grenadine
  • Isomalt sugar, see method for quanitity

Apple and ginger purée

Poached rhubarb diamonds

1
Begin by making the panna cotta. Bring the milk, sugar and vanilla pods to the boil and then whisk in the gelatine. In a separate bowl whip the cream. Chill the milk mixture in a bowl set over ice until it's almost set. Fold in the whipped cream
  • 500ml of double cream
  • 312ml of milk
  • 187g of caster sugar
  • 2 vanilla pods
  • 6 1/2 gelatine leaves, soaked
2
Transfer the mixture into a 15x10cm container that has been lined with cling film, and lightly greased with oil, then reserve in the fridge to set
3
While the panna cotta is setting, make the jelly by bringing the rhubarb juice and grenadine to the boil, whisk in the gelatine then add lemon juice to taste, set to one side to cool, then pour the jelly over the panna cotta and refrigerate until set
  • lemon juice, to taste
  • 200ml of rhubarb, juice
  • 15ml of grenadine syrup
  • 2 gelatine leaves, soaked
4
For the ginger ice cream, bring the milk and milk powder to the boil with the crystallised ginger and vanilla pods. In a separate bowl, whisk the egg yolks and sugar together. When the milk has boiled, pour a small amount into the egg yolk mixture and whisk, then add in the rest of the mix and whisk
5
Add the combined mixture back into the pan, set over a low heat, stirring constantly until the mixture reaches 80°C. Chill in a bowl set over ice
6
Remove the vanilla pods and blend with the Procreama. Freeze in a pacojet beaker until needed, or churn in an ice cream machine and reserve in the freezer
  • 100g of Sosa Procrema
7
Next make your crumble, preheat an oven to 160°C/Gas mark 3
8
Mix all the ingredients together until well combined. Spread over a Silpat mat, or greaseproof paper and bake until golden brown, turning every so often. Remove from the oven, and once cooled chop into a fine crumb
  • 100g of butter
  • 100g of caster sugar
  • 100g of plain flour
9
Preheat the oven to 70°C/the lowest possible setting on a gas oven
10
For the rhubarb purée, place the purée and grenadine in a pan, set over a medium heat and reduce by half, blend and pass through a fine sieve. Weigh the mixture, and add 10% of the mixture's weight in isomalt, heat to dissolve the isomalt and pass through a sieve again, allow to cool then place into a squeeze bottle
  • Isomalt sugar, see method for quanitity
  • 60ml of grenadine
  • 200g of rhubarb, pureed (we use Boiron)
11
Squeeze out long strips of the mixture onto a Silpat mat and dry in the oven until the ribbons are pliable
12
To make the apple and ginger purée, place the ingredients into a vacuum bag and seal. Steam fro 40 minutes and then blend the mixture, pass through a fine sieve and chill
13
To make the rhubarb diamonds, de-string the rhubarb, cut the sticks into diamond shapes. Place into a vacuum bag with the juice and poach at 70°C for 5-7 minutes, until tender
14
To assemble, use a hot knife to cut out 10 diamonds of the panna cotta, then use cookie cutters to cut out 10 smaller circles and 10 larger circles, arrange one of each shape on each plate and sprinkls some crumble on top. Place a scoop of ice cream next to the panna cottas and spoon droplets of the apple purée around the plate. Finally, place the rhubarb diamonds in the free spaces, and dress with some of the rhubarb ribbons and serve
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