I had an idea in my head for a desert, something sweet, light and Summery, even though the weather has taken a turn for the worse. I was thinking of a parfait or a fool, maybe a mousse but then I spotted some rhubarb and knew I would have to incorporate that in some way. I love rhubarb, in a crumble, in jam or poached and folded with custard, cream or yogurt.
I also love white chocolate and I thought the sweetness of the white chocolate, which can sometimes be a bit cloying, would work really well with the tart rhubarb, hence a white chocolate panna cotta topped with chilled poached rhubarb. I wanted to add ginger and found a great recipe for rhubarb poached in blood orange juice and stem ginger using a good tablespoon of the stem ginger syrup.
I am happy to report that this was delicious, gluten free and not at all labour intensive so if you are planning a dinner party this would be a great desert that can be made the night before and kept in the fridge until you are ready to serve.
You should get six servings from this but you could make four generous deserts instead
• Soak the gelatine in cold water until soft
• Put the copped white chocolate in a heatproof bowl
• Heat the milk, cream and sugar in a pan. Stir until the sugar has dissolved and then allow the cream to heat to the stage where it starts to bubble around the edges of the pan.
• Pour the hot cream over the white chocolate and stir until the chocolate has melted in to the cream.
• Remove the softened gelatine from the cold water and squeeze out the excess water, add to the chocolate cream and stir until it dissolves
• To make it easier to pour the chocolate cream in to my serving glasses I first ladled it in to a jug, pouring from a jug rather than trying to spoon the cream in to glasses was much easier!
• Allow the panna cotta to cool before placing them in the fridge to set, they will a take a few hours but you could leave them over night.
600 grams of rhubarb, cut in to one inch pieces
200ml of fresh orange juice, I used blood oranges but you can use regular
75 grams of caster sugar
1 piece of stem ginger, finely chopped
1 tablespoon of the syrup from the jar of stem ginger
• Put the orange juice, sugar, ginger and ginger syrup in a sauce pan over a medium high heat and allow to bubble gently until syrupy
• Add the chopped rhubarb and stir to cover with the syrup. Loosely cover the pan and poach the rhubarb until it is tender.
• Allow the rhubarb to cool completely. If you make this the night before you can pop it in the fridge over- night.
Any leftover rhubarb would be delicious in a crumble or served with some yoghurt for breakfast.