Rhubarb and orange is a much loved flavour combination, making this panna cotta recipe a delicious Summer dessert.
Cooking notes: plus cooling and chilling
Advertisement - Continue Reading Below
Yields:
4
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
Cal/Serv:
677
Ingredients
3
sheets platinum-grade leaf gelatine, we used Dr. Oetker
400ml
double cream
125ml
whole milk
1
vanilla pod, split lengthways
150g
caster sugar
1/2tsp.
orange blossom water
Finely grated zest and juice 1 orange, keep separate
125g
rhubarb, trimmed and cut into 3cm pieces
Directions
Step 1Cover gelatine with cold water and leave to soak for 5min. Meanwhile in a small pan heat the cream, milk, split vanilla pod and 100g sugar, stirring occasionally until the sugar dissolves. Bring mixture to the boil then immediately remove from heat.
Step 2Lift gelatine out of water, squeeze out excess water, and stir into the hot cream mixture to dissolve. Add the orange blossom water and orange zest. Lay clingfilm directly on the surface to prevent a skin from forming. Leave to cool and infuse at room temperature for 20min.
Step 3Pour cream mixture into a jug, discarding the vanilla pod, and divide between 4 x 150ml serving glasses or ramekins. Chill for 4hr, or until set.
Step 4Meanwhile, in a medium frying pan heat remaining 50g sugar with the orange juice and 1tbsp water over medium heat, stirring occasionally until the sugar dissolves. Bring to a simmer, add rhubarb in a single layer, and cook, swirling the pan occasionally, until the rhubarb is beginning to soften and the juices are syrupy, about 5min. Set aside to cool completely.5 Serve the panna cottas topped with the cooled rhubarb and syrup.
Get ahead:
Prepare to end of step 3 up to 2 days ahead. Once set, cover the panna cottas and keep chilled. Complete recipe to serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
