BeanScene Magazine


Panna cotta with rhubarb and strawberry compote

Recipe by Neil Perry

Serves 4

2 cups pouring cream
80g caster sugar
1 gelatine leaves, titanium-strength
Fresh raspberries and icing sugar to serve

For the rhubarb and strawberry compote
1 bunch rhubarb
1 punnet strawberries
230g caster sugar
20mls lemon juice

To make the rhubarb and strawberry compote
Preheat oven to 100°C.
Clean and cut the rhubarb into 4mm pieces. Add the sugar and lemon juice, combine and let it macerate until the sugar dissolves.
Dice strawberries into 5mm pieces and add to the rhubarb mixture. Combine well.
Cover with foil and bake for about 40 to 50 minutes. Move the fruit around every 10 minutes to avoid getting mushy.
Let cool in the refrigerator until ready to use.

To make the dish
Place the cream and sugar in a saucepan over medium heat. Bring to the boil, then reduce to low and simmer gently for 5 minutes. Remove from heat.
Soak the gelatine in cold water until soft, squeeze out the water, then add to the hot cream mixture. Stir well, then strain the mixture through a fine sieve.
Pour the cream mixture into four plastic 125ml capacity dariole moulds or ramekins.
Place in the refrigerator to set for 4 hours or overnight.
To serve, dip each mould into a bowl of hot water for a few seconds. Run a knife around the inside edge and turn the panna cotta moulds out onto plates or into shallow bowls.
Carefully place some rhubarb and strawberry compote around the outside of the panna cotta and serve.

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