Inspired by a recent re-run on the TV of River Cottage Everyday , I decided to give a Pannacotta a try. Hugh was making this with his son Oscar. I love all Italian food but I had never attempted making this beautiful wobbly dessert, well executed there is nothing to beat a creamy gently trembling dessert.
As the Rhubarb plants in the garden where developing triffid like tendencies, a honeyed Rhubarb compote was in order to accompany this dessert. You can flavour your pannacotta with coffee, chocolate, elderflower and many other delights but I thought vanilla would be fitting for my first attempt.
Firstly to make your compote poach trimmed rhubarb in a little water with local honey added for flavour and sweetness. Once just soft, remove from heat and allow to cool.
For the pannacotta you need
- 100ml milk ( I used skimmed)
- 250ml double cream
- 40g caster sugar
- Vanilla paste
- 2 gelatine leaves
- 150ml plain yoghurt
- 4 diarold molds / ramekins or similar
Soak the gelatine leaves in cold water for about 5 minutes until soft.Combine the milk, cream and sugar in a pan and bring just to the boil, do not let it bubble. Remove from heat. Add the gelatine leaves to the hot milk / cream mix, ensuring you squeeze out any excess water and stir until dissolved. Now leave the mixture to cool fully, stirring every now and then. Once fully cool add the yoghurt and vanilla paste and stir until combined and the mixture is flecked with vanilla seeds.
Pour / spoon in to your molds and leave to set fully in the fridge, takes at least 4 hours. When you are ready to eat briefly dip the mold in hot water and then invert on your serving plate, drizzle over the Rhubarb compote.
Yum, yum, delicious and with just the right amount of wobble. Some cheaty restaurants put too much gelatine in them and they end up rubbery.