Vanilla pannacotta

Vanilla pannacotta

Rosemary Shrager and her apprenticeship team share their recipe for Vanilla pannacotta that is bound to impress this Bank Holiday weekend...

Prep time:

Cooking time:

Total time:

Serves: 2

For the pannacotta

250ml double cream

leaves of gelatine

2 tbsps caster sugar

1 vanilla pod

For the roasted rhubarb

2 sticks rhubarb

1 orange (zest)

3 tbsps sugar

3 tbsps water

  1. Lightly heat the cream with the vanilla pod and sugar until simmering. Soak the gelatine leaves in cold water until soft. Remove from water and squeeze off excess water, remove cream from the heat and stir in gelatine until all dissolved. Place into dariole mould and allow to set in the fridge for at least 3 hours.
  2. Cut the rhubarb into batons and place into a roasting tray, sprinkle the sugar and orange zest and pour over water, cover with tinfoil and bake in the oven for 10 minutes at 180˚C.
  3. Remove foil and finish cooking in oven for about 5 minutes, until rhubarb is soft but not falling apart.
  4. Place the rhubarb onto the plate and use the remaining syrup to coat the rhubarb and drizzle on the plate.

To enquire about an apprenticeship, email ABCGroup@hadlowgroup.ac.uk, call 01732 372888 or fill out the online application form at rosemaryshrager.com/the-cookery-school/apprenticeships/.

Published:
Photographs: David Merewether
Recipes:
Recipes Type: Starters

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