Creamy vanilla panna cotta offset with tangy rhubarb and blood orange juice. Perfectly balanced for a perfect dessert.
Equipment: you'll need a silicone mat and four dariole moulds for this recipe.
For the tuiles, preheat the oven to 200C/400F/Gas 6 and line a heavy baking tray with a silicone mat. Sieve the flour and sugar into a bowl. Stir in the orange juice and melted butter.
Spread a thin layer of mix on the silicone mat and bake for 7-8 minutes, or until light golden-brown.
Remove the tuiles from the oven and allow to cool slightly before using a 7cm/2¾in pastry cutter to make discs. Set aside to cool completely.
For the rhubarb compote, in a pan combine all the ingredients with 30ml/1fl oz water. Cook for 15 minutes, or until soft, then blend with handheld blender.
For the panna cotta, simmer the cream and sugar in a pan on a low heat, until the sugar dissolves. Remove from heat, squeeze the water out of the gelatine leaves and add them to the cream mixture. Stir the gelatine in until combined, then transfer to the fridge to cool.
When the panna cotta mixture has thickened slightly, stir in the vanilla seeds and pour into the dariole moulds. Return to the fridge for two hours, or until set.
For the garnish, chop the rhubarb sticks into eight pieces, sprinkle with caster sugar and transfer to a hot pan with a little water. Cook until tender then set aside.
To serve, turn out the panna cotta onto plates (dip the moulds into warm water if they don’t come out easily). Drizzle rhubarb compote around the panna cotta and add a few tuiles and rhubarb pieces.
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