Features / 27 July, 2022 / My Baba

Light And Refreshing Rhubarb Panna Cotta

Light and refreshing dessert perfect for any occasion using seasonal Spring Rhubarb.

Ingredients:

For the Panna Cotta:

  • Dr. Oetker Platinum Grade Leaf Gelatine, 4 sheets
  • 550ml  Double Cream
  • 75g Caster Sugar
  • 10ml Dr. Oetker Select Vanilla Extract with Seeds

For the Jelly:

  • 550g    Rhubarbs, trimmed
  • 100g    Caster Sugar
  • Dr. Oetker Platinum Grade Leaf Gelatine, 4 sheets

Method:

For the Panna Cotta

  1. Firstly make the panna cotta. Put the Gelatine leaves in a shallow dish and cover with cold water. Leave to soak for 5 minutes.
  2. Meanwhile, heat the cream gently with the sugar, stirring, until dissolved, then heat to just below boiling point. Remove from the heat.
  3. Drain the gelatine leaves, and squeeze out the excess water. Stir into the hot cream until melted. Leave to cool completely then strain through a sieve into a jug and stir in the Vanilla Extract with Seeds. Pour equal amounts into 6 x 225ml (8fl.oz) dessert glasses or tumblers. Chill for at least 2 hours until set.

For the Jelly

  1. In the meantime, prepare the jelly. Cut the rhubarb into 5cm (2 inch) lengths and place in a large frying pan with a lid. Sprinkle with the sugar and pour over 275ml (9 ½ fl.oz) water. Bring to the boil, then reduce to a gentle simmer; cover and cook for 7-8 minutes until tender. Soak the Gelatine as above for 5 minutes.
  2. Carefully remove a few pieces of rhubarb for decoration and transfer to a plate. Strain the remaining rhubarb through a fine nylon sieve into a heatproof measuring jug. Avoid pushing the rhubarb through the sieve as this will make a very cloudy jelly (the remaining cooked rhubarb can kept and be served separately – see Tip).
  3. Check the volume of rhubarb juice in the jug and add a little more water if necessary to make up to 500ml (20fl.oz). Drain the gelatine leaves and squeeze out the excess water; stir into the hot rhubarb liquid until dissolved. Leave to cool.
  4. Once the rhubarb jelly mixture is slightly set, carefully pour it over the set Vanilla cream. Return to the fridge and chill for a further 1 hour until completely set.

To Finish

  1. When the jellies are set, spoon the reserved cooked rhubarb pieces on top. Your delicious jellies are now ready to serve and enjoy!

Recipe from Dr. Oetker

READ NEXT

Stunning Peach Melba Cheesecake

Stir-Fried Beef, Green Beans, Thai Basil And Chilli

For competitions and offers from our favourite brands, click here.

In The Spotlight

Formula Pro Mini, Baby Brezza

Baby Brezza’s latest portable formula dispenser simplifies feeding while travelling.

Dispensing 60-300ml of body temperature formula to the perfect consistency every time, the Formula Pro Mini conveniently works with virtually all formula brands and bottles. Faster, more accurate and more hygienic than making bottles by hand, the Formula Pro is easy to set up and use thanks to digital controls, and it even includes a dishwasher-safe removable water tank.

 

 

SHOP HERE

Latest posts

Food / 26 February, 2024

10 Easy Breakfast Recipes For Family Life On The Go

Competitions / 26 February, 2024

WIN! £150 To Spend With Polarn O. Pyret

Baby / 26 February, 2024

Baby’s Bliss: The Ultimate Guide To Choosing The Perfect Soother

Family memory game

Blogger / 26 February, 2024

Homemade Family Memory Game

Living / 23 February, 2024

18 Of The Dreamiest Coming Home Outfits For Your New Baby