February 16, 2015 by dgarnett2013
Vanilla pannacotta with poached rhubarb: The Sweet Life: Desserts from Chanterelle by Kate Zuckerman (pannacotta) & DG (poached rhubarb)
Makes 5 – 6 ramekins
- 2½ leaves of gelatin
- 1 vanilla bean (or 1 tsp vanilla extract)
- 1½ cups double cream
- 1½ cups whole milk
- ½ cup sugar
- Pinch of salt
- 4 egg whites
Soak the gelatine in a small bowl of water for about 10 mins till they soften.
Split the vanilla bean down the centre and scrape out the seeds into a heavy bottomed saucepan with the cream, milk and half the sugar (a quarter of a cup). Bringit to a simmer.
Remove from the heat, cover, and let the mixture steep for at least 15 minutes.
In a small bowl whisk together the remaining sugar, salt and egg whites. Slowly, using a ladle, whisk some of the hot milk into the egg white mixture to warm it.
Gradually pour the warmed egg white mixture into the hot milk, whisking constantly as you pour.
Cook the custard over medium heat, stirring continuously and scraping the bottom with a rubber spatula or wooden spoon, until the custard thickens enough to coat the back of the spoon (or when it reaches 75℃ – 80℃).
Remove fro the heat and add about ½ cup of the cooked custard to the gelatine and whisk until the gelatine dissolves. Add this small amount of custard back to the remaining custard and whisk the two together.
Strain the custard through a fine-mesh strainer and chill over an ice bath until it comes to room temperature. Remove the vanilla bean with a fork. (Rinse it, dry it, and save it for later).
Pour the custard into the moulds and refrigerate for at least 6 hours to allow the gelatine to set.
When serving: Dip the ramekins into very hot water for a few seconds to release the custard from the side of the ramekin and turn onto a plate.
- 225ml water
- 220g granulated sugar
- 500g rhubarb, cut into chunks
Put the water and sugar into a saucepan and bring to a boil and stir till the sugar has dissolved.
Add the rhubarb and bring back to the boil. Cook for a couple of minutes until rhubarb is just tender, then put a lid on the saucepan, turn the heat off and leave to finish cooking.
Early feb, inside and out.