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Vanilla panna cotta, rhubarb, ginger

Vanilla panna cotta, rhubarb, ginger

Vanilla panna cotta, rhubarb, ginger

PT3H

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1
Place all of the panna cotta ingredients, apart from the gelatine, into a pan and bring to the boil. Soak the gelatine in cold water for 5 minutes, then squeeze and add to the pan
  • 315ml of milk
  • 190g of caster sugar
  • 1 vanilla pod
  • 500ml of double cream
  • 4 gelatine leaves
2
Cool down the mixture using a heatproof container filled with ice, whisking continuously, then strain, pour into a shallow clingfilm-lined tray and leave to set
3
For the ginger ice cream, heat up the milk with the ginger and the split and scraped vanilla pod. Separate the eggs and whisk the egg yolks, sugar and milk powder together
  • 300ml of milk
  • 75g of crystallised stem ginger
  • 1 vanilla pod
  • 2 eggs
  • 50g of caster sugar
  • 50g of milk powder
4
Blitz the infused ginger milk mixture and pass through a sieve. Pour the milk mixture over the whisked egg mixture and beat until completely combined
5
Transfer to a new pan and heat to 85°C. Remove from the heat, add the agar agar and allow to cool. Blend in an ice cream maker according to the instructions
  • 3g of agar agar
6
Mix the crumble ingredients together until you have fine crumbs
  • 50g of caster sugar
  • 50g of plain flour
  • 50g of butter
7
Preheat the oven to 180°C/Gas mark 4. Place in a thin layer on a baking tray lined with baking parchment and bake for 20 minutes or until golden brown
8
For the rhubarb purée, cut the rhubarb into 2cm pieces and place in a pan with the sugar and water. Poach for 15-20 minutes or until tender
  • 500g of rhubarb
  • 500g of caster sugar
  • 500ml of water
9
Purée in a food processor, pass through a sieve and store in an airtight container in the fridge until needed
10
For the apple and ginger purée, place the peeled Bramley apples and crystallised ginger into a pan and cover with a lid
  • 250g of Bramley apple
  • 25g of crystallised stem ginger
11
Simmer until the apples have completely broken down to a purée, then blitz the mixture in a food processor and pass through a sieve
12
For the poached rhubarb diamonds, peel the rhubarb and cut in to diamond shapes. Make a syrup by combining the rhubarb peelings, water, sugar and grenadine in a saucepan. Bring up to a simmer, then leave to steep for at least 30 minutes before sieving
  • 4 large sticks of rhubarb
  • 500ml of water
  • 500g of caster sugar
  • 20ml of grenadine syrup
13
Poach the rhubarb diamonds in the syrup for 8 minutes until tender, then remove gently from the syrup before serving
14
To make the rhubarb jelly, heat the reserved 200ml rhubarb juice with the grenadine
  • 2 tsp grenadine syrup
15
Soak the gelatine in cold water for 5 minutes and squeeze before adding to the pan of rhubarb juice
  • 2 1/2 gelatine leaves
16
Once the gelatine is completely dissolved in the warmed liquid and has cooled down, pour a thin layer of the jelly over the set panna cotta and allow to set for 2 hours
17
To assemble, stamp out the rhubarb jelly and panna cottas into circles, place on each plate and drop some crumble on top. Place a scoop of ice cream next to the panna cottas and spoon droplets of both purées around the plate. Finally, place the rhubarb diamonds in the free spaces and serve

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Ingredients

Metric

Imperial

Rhubarb jelly

  • 2 tsp grenadine syrup
  • 2 1/2 gelatine leaves

Vanilla panna cotta

  • 315ml of milk
  • 190g of caster sugar
  • 1 vanilla pod
  • 500ml of double cream
  • 4 gelatine leaves

Ginger ice cream

Crumble mix

  • 50g of caster sugar
  • 50g of plain flour
  • 50g of butter

Rhubarb purée

  • 500g of rhubarb
  • 500g of caster sugar
  • 500ml of water
  • 75ml of grenadine syrup

Apple and ginger purée

Poached rhubarb diamonds

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