Rhubarb and custard panna cotta
Cooking time: 1 hour, 15 minutes
Ingredients:
100g rhubarb puree
1 leaf gelatine
4 egg yolks
100g caster sugar
350ml single cream
1 vanilla pod
3 leaves gelatine
Parkin:
200g butter
1 egg
80ml milk
200g golden syrup
85g treacle
85g light soft brown sugar
100g oats
250g self-raising flour
1 tbsp ground ginger
Pistachio cream:
250g milk
50g caster sugar
3 egg yolks
10g cornflour
10g plain flour
100g green shelled pistachios
Featured in:
April 2018
Warm rhubarb puree, soak 1 leaf gelatine, add softened gelatine to puree, set in bottom of mould
Boil cream, whisk together egg yolks and sugar, pour over cream
Cook slowly until coating the back of a wooden spoon, add vanilla seeds
Soak 3 leaves gelatine, add softened gelatine to cream mixture, pour into moulds to set
Melt butter, sugar, syrup and treacle, mix into all dry ingredients then mix in egg and milk
Bake at 160°C for around an hour, until a skewer comes out clean
Warm milk, pour over whisked yolks, sugar and flour, return to heat cook until thickened
Blend in processor with pistachios
Turn out panna cotta, serve with parkin and cream
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