Sunday, 23 May 2010

Vanilla Pannacotta with Rhubarb Compote

More lovely rhubarb in the Riverford veg box this week, which was baked with sugar and a little rosewater to make a lovely counterpoint to a creamy, delicate pannacotta. Deliciously cool after the lamb navarin. I made the pannacotta with half milk and half cream, so it isn't quite so sinful, and set it with as little gelatine leaf as I could get away with - makes turning out a wee bit of a gamble but worth it!


  1. Oh wow! That looks very yummy indeed. I think I will need to try this recipe for myself ;0)

  2. Easy peasy, Chele. Warm 280mls double cream and the same quantity of milk gently in a pan with the seeds scraped from a vanilla pod and a heaped tablespoon of caster sugar. Meanwhile, soak two large or 4 small leaves of gelatine in cold water. When the creamy milk is nearly at boiling point, remove from the heat. Lift each sheet of now softened gelatine from the cold water and dissolve in the milk, stirring thoroughly. Pour into 4 (or 6) moulds - I keep flexible plastic ones for this job, and leave to set in the fridge. Turn out, or leave in the dishes if you are nervous, and serve with rhubarb, or raspberry sauce, or blueberry compote, or pureed mango, or strawberries......loads of ideas! Let me know how you get on

  3. we have 2 pannacottas left over for tonight - I mixed some sliced strawberries into the remining rhubarb compote and it was even more yummy!