This is my own twist on stewed rhubarb and cream. Feel free to vary the fruits, substitute gooseberries, raspberries or any type of fruit for the rhubarb. This dessert is quite rich so is best served at the end of a light meal.
- 2 leaves gelatine
- 350 ml cream
- 75 g sugar
- 5-6 sticks rhubarb
- 75 g caster sugar
- 2 tblsp water
- 1 tsp grenadine syrup (optional)
- Begin by making the rhubarb compote. Chop the rhubarb into chunks and place into a medium-sized saucepan with the sugar and water. Cook on a medium heat for approximately 7-10 minutes, or until the rhubarb has softened.
- Add the grenadine (optional) for additional colour at this stage. Allow to cool.
- Select six fancy glasses to serve the pannacotta. I think martini glasses or champagne flutes are nice. Glass yoghurt jars can also look very attractive.
- Divide the rhubarb compote between the glasses or jars. Fill the chosen glass about a third of the way up and leave to rest.
- Meanwhile, soak the leaves of gelatine in cold water ensuring that they are fully immersed. Place the cream and sugar into a large saucepan and bring slowly to the boil. Take the boiling cream mixture off the heat.
- Strain the water off the gelatine using a sieve, not your hands. Give it a good shake to get rid of the excess water and add it to the boiling cream.
- Whisk the mixture continuously to make sure that the gelatine has broken down and is fully incorporated into the mixture. Allow it to cool down slightly and then divide it between the glasses.
- Be careful when pouring in the cream mixture - try to keep it separate from the rhubarb compote. Transfer to the fridge to set for 5-6 hours, or overnight.
- Feel free to substitute gooseberries, raspberries or any type of fruit for the rhubarb.
All recipes taken from Food to Love by Edward Hayden now available in paperback in all good bookshops and www.obrien.ie priced €14.99. Look out for Edward’s new book in spring 2013!