Buttermilk Pannacotta with Poached Rhubarb and Strawberries
Author: Terry Lyons
Try other fruits such as plums depending on what is in season. You can also use the poached rhubarb and strawberries as a topping with porridge or yoghurt (natural or greek). Rhubarb freezes really well, just wash, chop and pop in a freezer bag. Traditionally, a pannacotta is turned out on a plate. I prefer to serve it in a short whiskey or brandy tumbler glass.
- 4 stalks of rhubarb (or equivalent frozen)
- 10 strawberries
- 4 tablespoons of caster sugar (adjust to taste)
- 400ml double cream
- 200ml buttermilk
- 100g caster sugar
- 3 gelatine leaves
- 1 vanilla pod or equivalent in vanilla paste (not vanilla essence)
- Add the rhubarb, strawberries and sugar plus a spoon of water to a saucepan and cook over a medium heat until the rhubarb is soft. This will take about 10 minutes.
- For the pannacotta, soak the gelatine leaves in a small bowl of cold water for 10 minutes.
- Cut the vanilla pod in half lengthways and scrape out the seeds. Put in a large saucepan along with the empty vanilla pod, buttermilk, double cream and caster sugar. Bring to the boil slowly and remove from the heat.
- Remove the gelatine leaves from the water and squeeze gently to remove excess water. Add to the pannacotta mix and whisk until the gelatin is combined.
- Pour the mixture into a jug, removing the vanilla pod. You can strain the mixture through a sieve to remove some of the vanilla seeds.
- Pour the mixture equally into the glasses, leave to cool and place in the fridge (covered with clingfilm). They will need 2 – 3 hours to set but can be made in advance and kept in the fridge for 2 days.
- To serve, remove the pannacotta from the fridge and clean any condensation from the glass. Top with the poached rhubarb mix and a sprig of mint if desired.