Mini lemon panna cotta pots with rhubarb and raspberries

Mini lemon panna cotta pots with rhubarb and raspberries

By
From
Little Italy
Makes
12
Photographer
Jacqui Melville

Panna cotta simply means ‘cooked cream’. These can be topped with almost anything, so experiment with different fruits. The silky, sexy dessert is sure to impress.

Pana cotta pots

Ingredients

Quantity Ingredient
1 litre double cream
300ml whole milk
1 lemon, zest pared
1 vanilla pod, seeds scraped out
3 gelatine leaves
150g icing sugar

Rhubarb and raspberry compote

Quantity Ingredient
6 rhubarb stalks, cut into 5 cm lengths
150g caster sugar
4 tablespoons grenadine syrup
200ml moscato d’asti
or 200ml other semi-sweet sparkling white wine
150g raspberries

Method

  1. Place the cream, milk, lemon zest and vanilla seeds in a saucepan and bring to the simmer. Simmer for around 10 minutes or until the mixture has reduced by one-third.
  2. Meanwhile place the gelatine leaves in a bowl of cold water to soften. Remove the cream mixture from the heat and whisk in the sugar until it dissolves. Leave until it is just hand-hot, then squeeze the excess water from the gelatine and whisk that in, too. Allow to cool completely.
  3. Ladle the mixture into 12 small jars or glasses, to fill each two-thirds full. Cover with plastic wrap and place into the fridge to set.
  4. For the compote: preheat the oven to 170°C. Put the rhubarb, sugar, grenadine and wine into a shallow baking tray. Place in the oven for 15 minutes, or until the rhubarb is just cooked but still holding its shape. Keep an eye on it as you don’t want it to overcook. Leave to cool. When ready to serve, gently stir through the raspberries.
  5. Divide the rhubarb mixture between the small jars or glasses of panna cotta, making sure to pour a little of the poaching liquor over too.
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