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Vanilla panna cotta with poached rhubarb and shortbread Recipe

Ingredients for people

  • Double cream : 300 ml
  • Semi-skimmed milk : 300 ml
  • Caster sugar : 150 g
  • Gelatine leave(s) 2g : 3 whole
  • Vanilla pod(s) : 1 whole

  • For the fruit
  • Rhubarb : 350 g
  • Caster sugar : 150 g
  • Dry white wine : 100 ml
  • Orange(s) : 1 whole
  • Star anise : 1 whole

  • For the biscuit(s)
  • Plain flour : 140 g
  • Unsalted butter : 125 g
  • Icing sugar : 45 g
  • Vanilla pod(s) : 1 whole
  • Fine salt : 1 pinch(es)
  • Caster sugar : 50 g
Method
  • 1For the panna cotta

    Soak the gelatine leaves in cold water until they are soft.

    Split the vanilla pods in half and scrape out the seeds.

    Place the milk, cream, sugar and vanilla in a saucepan. Bring to the boil and then add the softened gelatine leaves. Stir to dissolve the gelatine.

    Pour the liquid through a fine sieve into a jug and then into moulds.

    Chill in the fridge until set (at least 2 hours).

  • 2For the rhubarb

    Preheat the oven to 140'C.

    Wash the rhubarb in cold water and trim off the ends.

    Place the sticks of rhubarb in a deep baking tray and sprinkle on the caster sugar. Add the white wine, star anise and the zest of the orange.
    Cover the baking tray with foil and seal the edges.
    Cook in the oven for 12 to 15 minutes until the rhubarb is soft to touch. Do not overcook the rhubarb or it will turn into a puree.
    Allow the rhubarb to cool in the liquid and once cool, remove the rhubarb from the liquid and cut the rhubarb into batons.

    Pour the cooking liquid into a saucepan and reduce the liquid over a medium heat until it has reached a syrup consistency.

  • 3For the shortbread

    Increase the oven temperature to 180'C.

    Dice the butter. Split the vanilla pod and scrape out the seeds with the point of a knife.

    Place the butter, vanilla, flour, salt and icing sugar in a food processor and pulse until a ball begins to form. Do not overwork in the food processor. Remove and finish kneading by hand until you have a firm ball of dough. Roll the pastry between 2 sheets of baking paper until 5mm thick. Bake in the oven for 10-12 minutes.
    Remove and cut into shapes while the shortbread is still soft.
    Return to the oven and bake for a further 3 minutes. When golden brown on the edges and firm in the middle, sprinkle with the caster sugar whilst still hot and then allow to cool.

Chef's tip

«Vary the fruit in this recipe by using soft fruits that are in season.»

A creamy vanilla dessert with rhubarb poached in white wine and served with a buttery shortbread biscuit.

Rate this recipe :

(29 votes)

  • Preparation  20mins
  • Cooking time  10mins
  • Rest time  2hrs

  • Difficulté  Medium
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