Vanilla Panna Cotta Recipe

A panna cotta provides a lovely creamy background to any dessert. Here it is paired with a classic combination of rhubarb and ginger by Daniel Clifford.

Ingredients

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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

600ml of milk
100g of milk powder
150g of crystallised stem ginger
2 vanilla pods, split
4 egg yolks
100g of caster sugar
100g of Sosa Procrema

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

200g of Bramley apple, peeled and diced
200g of crystallised stem ginger

Poached rhubarb diamonds

3 sticks of rhubarb, medium
50ml of rhubarb, juice

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Food processor or blender
Pacojet or ice cream maker
Greaseproof paper
Metal rings
Cooking thermometer
Silpat mat
Squeezy bottle
Vacuum bag and machine
bowl of ice

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

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

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

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

100g of caster sugar
600ml of milk
100g of milk powder
150g of crystallised stem ginger
2 vanilla pods, split
4 egg yolks

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

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

Next make your crumble, preheat an oven to 160°C/Gas mark 3

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

Preheat the oven to 70°C/the lowest possible setting on a gas oven

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)

Squeeze out long strips of the mixture onto a Silpat mat and dry in the oven until the ribbons are pliable

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

200g of crystallised stem ginger
200g of Bramley apple, peeled and diced

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

3 sticks of rhubarb, medium
50ml of rhubarb, juice

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

First published in 2015

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Daniel Clifford

A broad range of experience in some of the top kitchens in the UK and France along with hefty doses of innovation, dedication and originality have led Daniel Clifford’s style to be widely praised.

Vanilla panna cotta, rhubarb, ginger

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