I want to make a lovely dessert for the weekend, one of my favourites – Panna Cotta, I wanted to include some of the lush Rhubarb that is growing like mad in the garden, so a Honey Ginger Panna Cotta with poached ginger Rhubarb sounded good.
It would be an easy Easter dessert as it can be made ahead, so no stress 😇
I use the Thermomix, but stirring into a saucepan will work just as well.
This makes 6 large panna cotta
Into the bowl goes 600ml of double cream, 200ml milk, a good blob of vanilla bean paste, 50ml of honey and 25ml of ginger syrup – I used the syrup from stem ginger – if you don’t have it just just 75ml of honey and forget the ginger altogether.
Heat at 100, speed 2 for 8 minutes, or bring to the boil in a pan then simmer for a couple of minutes. I then finely diced 2 balls of stem ginger and added to the mix, but again, if you don’t have it leave it out.
Whilst this is happening, I put 5 sheets of gelatine into a bowl of cold water, till softened.
Squeeze the excess water from the gelatine, and add to the bowl, mix on reverse, no heat for 2 minutes at speed 2. Or Stir till dissolved in the pan.
I rinsed dariol moulds in water, shake excess water out, but don’t dry, then pour the mix into the moulds – I only have 4, so I used 2 glasses for the others.
Leave these for serveral hours or overnight to set – if you are leaving for a couple of days, when cool, cover in cling film.
For a tart contrast, I have picked half a dozen stalks of Rhubarb and washed and trimmed them into 3 inch pieces.
Into a lidded pan add 200ml orange juice, 75g sugar and add a tablespoon of ginger syrup and a sliced ball of stem ginger, if using.
Bring this to the boil and reduce to a thick syrup, then carefully add the Rhubarb, I used tongs, cover and cook till just tender.
you are looking for the Rhubarb to hold its shape – mine is a bit over, I am not that worried, tastes the same and it’s for family not master chef judges 😉
Turn out the Panna Cotta By sitting in a bowl of hot water for a few seconds.
Then turning out adding a pieces of rhubarb with a little syrup
The dots on the top are vanilla seeds – still yummy 😋