Tracy Piggott and Kamal Ibrahim serve up Carrageen Panna Cotta with Bell Heather Honey, served with Roast Rhubarb, Candied Julienne of Ginger and Ginger Shortbread.
Ingredients
Panna Cotta:
- (1.2 ltr) cream
- 300 ml bell heather honey
- peel of 2 lemons (no pith!)
- 3 vanilla pods, split
- 120 ml milk
- 25 g carrageen
Roast Rhubarb:
- 3 kg rhubarb
- 500 g caster sugar
- candied julienne of ginger
- 4 large pieces of fresh ginger, peeled
- 500g caster sugar
- 500 ml water
Ginger Shortbread:
- 280 g plain flour, sifted
- 120 g icing sugar
- 250 g unsalted butter, diced
- 50 g
- ground ginger
- 2 vanilla pods
Method
Panna Cotta:
- Put the cream, honey, lemon peel and vanilla pods in a saucepan and slowly bring to the boil, stirring occasionally. Remove from the heat.
- Bring the milk and carrageen to the boil in another saucepan, reduce the heat and simmer for 7-9 minutes until the milk starts to thicken. Do not overcook as this will set the Panna Cotta too firmly, a gentle wobble is what you're looking for.
- Combine the cream mixture with the milk mixture and pass through a fine sieve to remove the vanilla, lemon peel and carrageen.
- Transfer the mixture to a jug and divide between 20 little pudding moulds. Place on trays, transfer to the fridge and chill for minimum 2 hrs until set.
Roast Rhubarb:
- Trim the ends off the rhubarb, rinse and cut into 5cm/2" pieces.
- Put in a shallow baking dish in a single layer. Sprinkle over the sugar, cover with foil and roast for 15mins in a preheated oven at 180c.
- Remove foil and bake a further 5mins so liquid becomes syrupy.
Candied Julienne of Ginger:
- Finely slice the ginger, lay the slices together and cut into fine julienne. Put in a pot of cold water and bring to the boil. Summer for 3-4 mins and drain in a sieve.
- Put the sugar and water in a saucepan and heat gently to dissolve the sugar. Bring to the boil and simmer for 2-3 mins, add the ginger and continue to simmer for a few
- minutes until candied.
- Strain from the syrup and spread out onto baking parchment to dry.
Ginger Shortbread:
- Scrape out the seeds from the vanilla pods. Pulse all the ingredients in a food processor until a ball begins to form. Turn out and bring the dough together by hand, being careful not to overwork it. Cover and chill in fridge for 20 mins.
- Roll out between sheets of baking parchment paper to 3ml thick and cut into biscuits.
- Bake on lined baking sheets for 8-10 mins until pale golden. Sprinkle with caster sugar while still warm and cool on a wire rack.
- To serve turn out the Panna Cotta, surround with roast rhubarb, top with ginger and serve with ginger biscuits.
