Roasted rhubarb and pistachio panna cotta
By OcadoLifeUsing early forced rhubarb gives this easier-than-you-think pudding the pinkest hue.Time and servings
Ingredients
7 total- 400 g of rhubarb
- 4 leaves of gelatine
- 450 ml of double cream
- 175 g of caster sugar
- 150 ml of whole milk
- 20 g of pistachios, chopped
- 30 g of caster sugar, (for the rhubarb)
Method
8 stepsStep 1
Preheat oven to 180°C/160°C fan/gas 4 and line a baking tray with baking paper
Step 2
Start by preparing the rhubarb: trim the ends and cut into 3cm pieces on the diagonal. Toss them in 30g of the caster sugar and place in a sieve over the sink for 10 mins while they release some juices.
Step 3
Transfer to the baking sheet and pop in the oven for 15 mins.
Step 4
Remove and cool for a few mins. Keep 8 pieces of rhubarb to decorate later and blitz the rest into a purée. Soak the gelatine leaves in cold water.
Step 5
Put the cream, sugar and half the rhubarb purée in a saucepan and place on a medium heat. Stir gently while the sugar melts and the cream comes to a simmer (about 5 mins). Remove from heat.
Step 6
Take the gelatine and squeeze the water out. Add the hydrated leaves to the cream. Stir to dissolve, less than 1 min.
Step 7
Sieve into a large jug, then add the whole milk and stir well. Divide between 4 glass tumblers and place in the fridge until set (minimum of 4 hrs)
Step 8
Once the pots are set, divide the rest of the rhubarb purée and spread out over the top. Add 2 pieces of roasted rhubarb, a drizzle of any remaining juice and some of the chopped pistachios.