Name: Rhubarb And Custard Panna Cotta Recipe
Total time: 90 min
Yield: 6
Cuisine: British

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

This rhubarb and custard panna cotta recipe makes the most of the season's most colourful crop, served with victoria's recipe for ginger crumble topping for added texture. 

How to make Rhubarb And Custard Panna Cotta Recipe

Victoria Glass

Crawler

British

<p>This rhubarb and custard panna cotta recipe makes the most of the season's most colourful crop, served with victoria's recipe for ginger crumble topping for added texture. </p>

Non Vegetarian

Pescatarian

Forced rhubarb

Caster sugar

Water

Large Egg Yolks

Single cream

Vanilla pod

For the rhubarb, vacuum pack the rhubarb with the sugar and water in a single layer (it's best to use two bags) and drop them into the water bath at 61c for 45 minutes. Fish out the bags and plunge them into ice water and then into the fridge until you want it.

step 1

Alternatively you can bake the rhubarb with the water and sugar at 180c for about half an hour or until soft, but not squidgy. Leave to cool.

step 2

Place the cream (or milk if using) in a saucepan with the vanilla pod and gently bring to the boil. In the meantime, whisk together the egg yolks and sugar in a bowl until pale and creamy and pop a sieve over the bowl ready.

step 3

Once the cream has come to the boil, pour it through the sieve over the eggs to strain off the vanilla pod and any woody bits that have come off it in the cream.

step 4

Whisk it all together and pour back into the saucepan. Place the saucepan over a gentle heat and whisk constantly until the custard thickens enough so that it can coat the back of a spoon and if you draw a line through the custard with your finger, the line remains.

step 5

Transfer to a jug. Squeeze any excess water out of the gelatine and whisk into the hot custard until it has completely melted.

step 6

I poured my custard into oiled ring moulds with their bases covered tightly with cling film to set, but you can use ramekins or just set it in glasses. Whatever your chosen vessels, once cool, pop them into the fridge for at least 6 hours-overnight is easiest.

step 7

If using ring moulds, remove the cling film before placing one on a serving plate and blasting round the edges with a blowtorch to make sliding off the mould easy. A hairdryer will do the same job, or you can simply run a knife round the inside edge. For ramekins, dunk them quickly in boiling water to release and upturn on to a plate.

step 8

Top the panna cottas with the cooked rhubarb. I served mine with a scattering of cold ginger-spiced crumble topping, cooked simply spread on a baking tray for ten minutes at 180c before cooling.

step 9

Great British Chefs