- Serves: 6
- Cook Time: 45 minutes
- Prep Time: 35 minutes plus 2 hours chilling
- Effort: easy
- 1.2 litres double cream
- 3 vanilla pods, 2 split, seeds scraped
- 1 lemon, thinly peeled rind
- 3 leaves gelatine
- 150 ml cold milk
- 1 tbsp grappa
- 150 g icing sugar
- 200 g champagne rhubarb, cut into 8cm batons
- 1 blood orange, juice and zest (in large pieces)
- 250 ml fizzy muscat wine, (moscado dasti)
- 200 g caster sugar
1. Heat 900ml of the cream with two of the vanilla pods and seeds and the lemon rind in a heavy-based pan until it just comes to the boil. Lower the heat immediately and simmer until the volume of the liquid has reduced by a third.
2. Remove the pan from the heat and pour into a bowl set into a larger bowl full of ice. Set aside to cool. Remove the vanilla pods and lemon rind and discard.
3. Meanwhile, soak the gelatine leaves in the cold milk for 5-10 minutes, or until soft. Strain the milk into a heavy-based pan and bring to just below boiling point. Squeeze out the excess milk from the gelatine leaves and add to the warm milk, stirring until dissolved.
4. Mix the milk mixture into the cooled cream mixture and stir in the grappa. Cool the mixture over another bowl of ice until the mixture sets to the consistency of double cream, whisking the mixture every five minutes to prevent it from going lumpy.
5. Whisk the remaining double cream with the icing sugar in a bowl until soft peaks form. Fold into the cooled cream mixture, then pour into moulds and leave to set in the fridge for at least two hours.
6. Preheat the oven to 170C/150C fan/gas 3.
7. Meanwhile, mix the rhubarb with the blood orange juice, zest, muscat and caster sugar and place into a baking dish. Bake for 20-25 minutes, or until the rhubarb is tender but not falling apart.
8. To serve, dip the moulds briefly in hot water to loosen the panna cotta. Turn out onto a plate and carefully remove the moulds. Spoon the rhubarb mixture over the panna cotta.
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