Prep time:

Cooking time: 15 minutes

Total time:

Serves: 2

250ml Double Cream

1.5 Leaves of Gelatine

2tbsp Caster Sugar

1 Vanilla Pod

2 Sticks Rhubarb

Zest of 1 Orange

3tbsp Sugar

3tbsp Water

Rosemary Shrager creates a Vanilla Pannacotta

  1. Lightly heat the cream with the vanilla pod and sugar until simmering. Soak the gelatine leaves in cold water until soft. Remove from water and squeeze off excess water, remove cream from the heat and stir in gelatine until all dissolved. Place into dariole mould and allow to set in the fridge for at least 3 hours.
  2. Cut the rhubarb into batons and place into a roasting tray, sprinkle the sugar and orange zest and pour over water, cover with tinfoil and bake in the oven for 10 minutes at 180˚C.
  3. Remove foil and finish cooking in oven for about 5 minutes, until rhubarb is soft but not falling apart.
  4. Place the rhubarb onto the plate and use the remaining syrup to coat the rhubarb and drizzle on the plate.

  • words:
  • pictures: David Merewether

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