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.
Yoghurt Panna Cotta
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
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.