Vanilla & Cardamom Panna Cotta with Poached Rhubarb
The long Easter weekend is just around the corner, promising leisurely family feasts and the consumption of more chocolate than is probably wise. The weather forecast is also unusually promising, we can expect long sunny days they say, normally such a rarity when it comes to British bank holidays. We will take long walks in the countryside, marvelling at the blanket of snowdrops down by the brook and the newborn lambs gambolling in the fields. As we stroll through the woods, the unmistakable fragrance of wild garlic will inspire me to gather a few tender leaves to add to our lunch.
I have already decided on dessert, arguably the most anticipated part of any festive meal. Panna Cotta ('cooked cream' in Italian) flavoured with cardamom and vanilla, served with poached pink rhubarb, bright green slivers of pistachio and decorated with pretty edible spring flowers. A special end to the feast, light but indulgent, restoring balance with fresh vibrant flavours. Happy Easter!
Vanilla & Cardamom Panna Cotta with Poached Rhubarb
Recipe Type: Dessert
Author: Adapted from a Waitrose Recipe
Prep time: 3 hours
Cook time: 5 mins
Total time: 3 hours 5 mins
Serves: 6
Ingredients
4 leaves quick dissolving fine leaf gelatine (I use Costa from Waitrose)
600ml double cream
200ml semi-skimmed milk
75g caster sugar
1 vanilla pod, halved
5 cardamom pods, lightly crushed
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For the Poached Rhubarb
500g rhubarb, trimmed and cut into 3-4cm lengths
150g caster sugar
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To serve
50g slivered pistachios
edible pansies to decorate (optional)
Instructions
Place the gelatine leaves in cold water and soak for 10 minutes.
Add the cream, milk and sugar to a medium heavy based saucepan. Scrape the seeds from the vanilla pod with the tip of a sharp knife and add both the seeds and pod to the pan.
Slowly bring to a boil over a low heat, stirring until the sugar has dissolved. Remove from the heat and set aside to allow the flavours to infuse for half an hour.
Strain through a sieve into a clean pan and place back on a low heat. Bring to a simmer and remove from the heat.
Squeeze the excess water from the gelatine leaves and add them one by one to the cream mixture.Stir until dissolved and pass through another sieve into a jug.
Rinse out 6 x 150ml pudding moulds with cold water and place in a small tray without drying them.
Pour the panna cotta mixture equally between them. Leave to cool and then place in the fridge for a minimum of 3 hours until set, or overnight if serving the next day.
Poach the rhubarb by placing 300ml of water in a medium size pan, along with the caster sugar. Stir to dissolve over a low heat. Add the rhubarb and allow to poach gently for 5-6 minutes until tender, but still holding its shape.
Remove the rhubarb from the pan with a slotted spoon and put in a bowl. Increase the heat, allowing the liquid to boil down and thicken until syrupy. Leave to cool.
When ready to serve, run the tip of a knife around the top of the panna cotta moulds and then dip them into a bowl of hot water for 2 seconds before inverting into a bowl or plate. The panna cotta should wobble out.
Spoon over some rhubarb and syrup, sprinkle with pistachios and top with flowers. Serve immediately.