Claire Macdonald’s Panna Cotta with Rhubarb Flavoured with Orange & Ginger
Ingredients (serves 2)
300ml Single cream
1 Vanilla pod
Leaf gelatine soaked in cold water – use half of the quantity in the packet instructions for the volume of liquid
A few stalks of trimmed rhubarb, chopped (no added water)
The peal of a washed orange (use a potato peeler)
Preserved ginger (to taste), chopped, with some of the syrup from the jar (to taste)
Split the vanilla pod and add it, whole, to the cream. Then heat the cream to scalding point and let it cool. This is important so that you can use less gelatine.
Fish out the vanilla pod and scrape out the seeds and add them back into the cream.
Add the gelatine and stir until it dissolves.
Divide the cream between two glasses and let set.
Heat the rhubarb, orange peel, ginger and syrup gently in a pot with the lid on (with no water added) until the rhubarb collapses. You can puree the rhubarb a little or leave it chunky.
Spoon the rhubarb onto the set panna cotta.
You may wish to serve with thin ginger biscuits.