BUTTERMILK PANNA COTTA WITH POACHED RHUBARB
YOU WILL NEED
4 gelatine leaves – a scant 15g/½oz
400ml/14fl oz cream
200ml/7fl oz buttermilk
100g/4oz caster sugar
1 vanilla pod, split and seeds scraped out For the poached rhubarb 300ml/½ pint red wine
175g/6oz caster sugar
1 cinnamon stick
½ vanilla pod, split and seeds scraped out
1 tsp fresh root ginger, finely grated
450g/1lb rhubarb, washed, trimmed and cut into 7.5cm/3in pieces
Fresh mint sprigs, to serve
To make the panna cotta, put the gelatine leaves in a bowl of cold water and leave them to soak for 10 minutes.
Put the cream, buttermilk, caster sugar and scraped-out vanilla seeds into a pan and slowly bring to the boil. Take the pan off the heat. Gently squeeze the soaked gelatine leaves dry and add to the pan, whisking continuously until they have dissolved. Strain the mixture through a sieve into a measuring jug.
Divide the mixture equally between six 150ml/¼ pint dariole moulds or ramekins. Place them on a baking tray and leave them to set in the fridge for at least three hours. Up to two days is fine.
Meanwhile, prepare the poached rhubarb. Place the red wine in a pan with the sugar, cinnamon and vanilla seeds. Pour in 300ml/½ pint water and bring to the boil, then reduce by half, stirring occasionally.
Add the ginger and rhubarb to the reduced liquid and return to the boil. Then reduce the heat and simmer for three to five minutes, stirring occasionally, until the rhubarb is just tender. The cooking time will depend on the ripeness of the rhubarb. It should be soft but hold its shape. Be careful when you are stirring not to break up the rhubarb pieces, as it is important they keep their shape.
Remove from the heat and leave to cool in the juices. The rhubarb keeps very well in the fridge in a sealed container for up to two days.
Unmould the panna cotta by dipping the moulds/ramekins briefly into hot water, then arrange on plates.
Spoon the poached rhubarb alongside and decorate with mint sprigs.