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Easy Panna Cotta Variation with Gin Poached Rhubarb

Lindsay Radcliffe, founder of  The Feast, shared the following, “Gin and rhubarb are a match made in heaven and I love adding a shot of Mirabeau Dry Gin and a few sprigs of rosemary to my poached rhubarb, which I’m currently making on repeat.”

Like a French creme brulée, panna cotta means cooked cream in Italian. In this case, Lindsay serves her version of this dessert with the poached rhubarb and bright green pistachios. Original recipe from Mirabeau Wine.

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Yoghurt Panna Cotta

blankMaison Mirabeau Wine
An excellent dessert by Lindsay was created and paired with a Rhubarb Gimlet cocktail.
Prep Time 10 mins
Cook Time 20 mins
Resting Time 2 hrs
Total Time 2 hrs 30 mins
Course Dessert
Cuisine French
Servings 4 People

Ingredients
  

For the Panna Cotta:

  • 250 ml Double Cream
  • 250 ml Full Fat Greek Yoghurt
  • 1 tsp Vanilla Paste or vanilla pod
  • 2 1⁄2 sheets Leaf Gelatine
  • 50 g Caster Sugar

For the Poached Rhubarb:

  • 3 large Juice and Zest of Oranges use blood oranges as an option
  • 2 tbsp Soft Brown Sugar
  • 6 Rhubarb Stalks
  • 50 ml Mirabeau Dry Gin
  • 3 Rosemary Sprigs
  • for serving Pistachios chopped

Instructions
 

For the Panna Cotta:

  • Start by making the panna cotta. Place the gelatine sheets in a bowl of cold water and leave to soften. Combine the cream, yoghurt, sugar and vanilla pod/paste in a saucepan and slowly bring to a simmer. Remove from the heat. Squeeze the excess water from the gelatine leaves and add them to the cream mixture. Stir until the gelatine is completely dissolved.
  • Pour the cream mixture into four ramekins and place in the fridge for at least 2 hours to set. You could also pop them in the freezer for a short while to speed up the process.

For the Rhubarb

  • While the panna cotta is setting, make the rhubarb. Preheat the oven to 190°C (375°F). Place the orange juice, zest and brown sugar into a small saucepan and heat gently until the sugar has dissolved. Cut the rhubarb stalks into thumb-sized pieces and place them in an ovenproof dish, making sure the rhubarb pieces are barely touching.
  • Pour over the orange juice mixture, followed by the gin. Add the rosemary sprigs, cover with foil and place in the preheated oven for about 10 – 15 minutes, until the rhubarb is soft, but still holding its shape. Keep an eye on it towards the end as it can quickly become very soft. Leave to cool. It’s best at room temperature or slightly chilled when served with the panna cotta.
  • When you’re ready to serve, dip the base of the ramekins into hot water to loosen the panna cottas and then tip them out onto plates. Pile on the rhubarb and drizzle over some of the poaching syrup. Scatter over the pistachios and serve straight away.
Keyword Dessert, Gin, Rhubarb, Yoghurt
Tried this recipe?Let us know how it was!

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Maison Mirabeau Wine

Maison Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

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