Creamy panna cotta infused with vanilla and orange and served with sweet, tangy rhubarb. A delicious dinner party dessert that can be prepared in advance.
2 blood oranges, juice and rind reserved
75g/2½oz caster sugar
150ml/5fl oz double cream
1 vanilla pod, split lengthways
2 gelatine leaves, soaked in water for a few minutes until soft
300ml/10fl oz buttermilk
300g/10oz rhubarb, cut in 2cm/¾in pieces
1 tbsp caster sugar
orange juice, reserved from above
2 large sprigs fresh mint, leaves picked and torn
For the panna cotta, preheat the oven to 140C/275F/Gas 1.
Place the orange rind on a baking tray and bake in the oven for 20 minutes, or until completely dry.
In a small pan, heat the dried rind with the sugar, cream and vanilla. Simmer until the sugar has dissolved. Remove the orange rind and vanilla.
Squeeze the excess water from the softened gelatine leaves, then add to the cream mixture and continue to simmer until dissolved. Remove from the heat and stir in the buttermilk.
Place four dariole moulds or ramekins on a baking tray and pour in the panna cotta mixture. Chill in the fridge for 1-2 hours, or until set.
For the mint roasted rhubarb, preheat the oven to 200C/400F/Gas 6.
Place the rhubarb in a roasting tin, sprinkle over the sugar, then drizzle over the orange juice and mint. Roast the rhubarb in the oven for 8-12 minutes, or until just tender.
To serve, remove the panna cotta from the fridge. To remove the panna cotta from the moulds, briefly dip the base of each mould into a bowl of boiled water. Gently slide a knife around the edge of each panna cotta and turn out into the centre of a serving plate. Place the roasted rhubarb on the side and drizzle over any juice left in the roasting tin.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
BBC © 2013 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
