Vanilla Pannacotta & Rhubarb Compote

Taste the season - rhubarb with a creamy vanillla pannacotta

Vanilla Pannacotta & Rhubarb Compote

Fresh rhubarb from the allotment, springing up and just asking to be used in all sorts of desserts. never without a bowl of poached ruhubarb in the fridge at this time of year.

A lovely easy dessert which can be made ahead and kept in the fridge for at least two days. You can play around with the flavours of the pannacotta and I will give a few different ideas at seasonal times; you can of course pair the vanilla version with just about any tart fruit compote. Gooseberries, damsons, plums would all work well.

This is not vegetarian, due to the use of gelatin which is an animal product. I have tried with the vegetarian alternatives and have not yet come up with the right recipe, so far they have all given a much harder set than the perfect wobble. I will keep on trying and post it on the blog when I find the right mix.  A vegan version with non-dairy cream/milk/yoghurt is also under investigation. Anyone got any hints or foolproof recipes, please share with me.
 
Serves 4               Timings:  30 minutes and 3 hours to set

• 4 sticks of fresh rhubarb, about 3-400g, orange juice, 100g granulated sugar
• For the pannacotta:
• 250ml double cream
• 50g caster sugar and a packet of vanilla sugar or a teaspoon of vanilla essence
• 100ml milk
• 150ml plain yoghurt
• 2 leaves of gelatine

 
Make the rhubarb compote: Peel the rhubarb, cut the sticks into 3cm lengths and put them in a pan with the granulated sugar and a splash of orange juice. Bring to a simmer, simmer for 3 minutes until tender (might be longer depending on how fresh the rhubarb is) and put off the heat. If you don’t stir, the pieces will keep their shapes better, which doesn’t affect the taste but allows you to dress the plate. Leave to cool and keep in a sealed container in the fridge. The compote is great with cream, with custard or yoghurt and will keep for 3-4 days.

Make the pannacotta:  Place the gelatine leaves in cold water for 5 minutes to soften. In a small pan heat the cream, sugar, vanilla and milk to simmering, but don’t boil. Take the gelatine out of the water and slide them into the hot cream, they will dissolve as they go in. Leave the mixture to cool and then add the yoghurt, stirring well, even using a small whisk so it ends up smooth. Strain the mixture into a jug and pour into whatever moulds you are using. Metal moulds are easiest to un-mould but you can also use ramekins or whatever you have.

To serve:  if you want to unmould, dip your mould in hot water and then upturn over the plate. The pannacotta should plop satisfyingly out. Dress it up with a spoonful of rhubarb and some parts that have held their shape.