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Justine Pattison

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rhubarb panna cotta
Print Recipe
Try this easy and impressive recipe for creamy panna cotta served with a rhubarb and prosecco compote. Look for the most slender, pinkest rhubarb you can find. If using later in the season, you may need to cut the rhubarb in half lengthways before slicing.
Prep Time 30 minutes mins
Cook Time 5 minutes mins
Servings 4

Ingredients

  • 2 sheets leaf gelatine
  • 1 vanilla pod
  • 200 ml double cream
  • 200 ml semi-skimmed milk
  • 50 g caster sugar

Rhubarb Compote

  • 400 g slender pink rhubarb, trimmed and cut into 2-3cm lengths
  • 50 g caster sugar, plus extra to taste
  • 3 tbsp prosecco

Instructions

  • Half fill a medium bowl with cold water, add the gelatine sheets and leave to soften for 5 minutes.
  • Put the milk and sugar into a medium saucepan. Split the vanilla pod in half length ways, scrape the seeds into the pan and add the pod too. Heat the milk very gently until the sugar dissolves and the milk is almost at simmering point, stirring with a whisk to help break up any clumps of seeds. Do not allow to boil. Turn off the heat.
  • Take the softened gelatine sheets in one hand and squeeze the excess water back into the bowl. Drop the gelatine into the hot milk and stir until fully dissolved. Stir in the cream and pour the mixture carefully through a sieve into a large jug.
  • Put four wide ramekins onto a small tray and set four small glass tumblers at an angle in each one, using blue tac to hold in place. Pour the cream mixture into the tumblers. Cover lightly with cling film and chill for 4 hours, or overnight, until set.

Rhubarb Compote

  • Put the rhubarb into a medium non-stick frying pan. Sprinkle with the sugar and give a small shake. Place on the hob over a medium-high heat and cover with a lid or heatproof plate. Cook for 5-6 minutes or until the rhubarb is tender but still holding its shape. You can test it is ready by poking gently with a knife- it will continue cooking for a short while after you take it off the heat. Tip into a heatproof bowl and leave to cool. Cover and chill if making ahead, then add a little extra sugar to taste if needed.
  • Take the panna cotta from the fridge. Stir the prosecco very lightly into the rhubarb compote and spoon on top of the panna cotta immediately before serving.

Notes

 

Use 1 teaspoon of vanilla bean paste instead of the vanilla pod if you prefer.
This recipe makes a generous amount of rhubarb compote. If you don’t use it all – and it will depend on the size and shape of your tumblers – you can keep the rest in the fridge for up to 3 days and use as a topping for yoghurt, or serve over ice cream. It also freezes very well.
Although this recipe is simple to make, you’ll need to allow extra time for chilling overnight.

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My gooey microwave ‘baked’ camembert is featured i My gooey microwave 'baked' camembert is featured in @dailymailweekend today, along with scrambled eggs, warm fruit compote and pitta bread pizzas - all taken from Ping!⁠
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#microwaverecipes #microwave #Ping! #weekendmeals #weekendrecipes
My latest book – PING! – is published today.⁠
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It’s a collection of over 100 energy-saving, family-friendly recipes cooked using just a microwave oven. ⁠
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It’s a bit of departure from my recent books, but one I hope you'll find useful – and perhaps intriguing too. There's something fascinating about cooking in the microwave and, even though I’ve been using them for many years, I was surprised by the huge variety of different - and very delicious - dishes that could be cooked successfully using microwave power alone. Everything from easy curries and 'casseroles', to lasagne, barbecue-style chicken, spicy rice, banoffee pie, sticky toffee pudding, rich chocolate brownie and lemon drizzle cake! ⁠
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If you do fancy taking a peak at Ping!, you can find it in your local bookshop, online and via the link in my bio.⁠
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For a healthy midweek meal, why not try a simple v For a healthy midweek meal, why not try a simple veggie bolognese? Taken from my slow cooker book, this one makes four really generous servings or six smaller portions. It freezes very well and can be used for a lasagne, pasta bake or base for veggie cottage pie. Perfect if you like to go meat-free or simply fancy a change.⁠
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