Light and refreshing dessert perfect for any occasion using seasonal Spring Rhubarb.
Ingredients:
For the Panna Cotta:
- Dr. Oetker Platinum Grade Leaf Gelatine, 4 sheets
- 550ml Double Cream
- 75g Caster Sugar
- 10ml Dr. Oetker Select Vanilla Extract with Seeds
For the Jelly:
- 550g Rhubarbs, trimmed
- 100g Caster Sugar
- Dr. Oetker Platinum Grade Leaf Gelatine, 4 sheets
Method:
For the Panna Cotta
- Firstly make the panna cotta. Put the Gelatine leaves in a shallow dish and cover with cold water. Leave to soak for 5 minutes.
- Meanwhile, heat the cream gently with the sugar, stirring, until dissolved, then heat to just below boiling point. Remove from the heat.
- Drain the gelatine leaves, and squeeze out the excess water. Stir into the hot cream until melted. Leave to cool completely then strain through a sieve into a jug and stir in the Vanilla Extract with Seeds. Pour equal amounts into 6 x 225ml (8fl.oz) dessert glasses or tumblers. Chill for at least 2 hours until set.
For the Jelly
- In the meantime, prepare the jelly. Cut the rhubarb into 5cm (2 inch) lengths and place in a large frying pan with a lid. Sprinkle with the sugar and pour over 275ml (9 ½ fl.oz) water. Bring to the boil, then reduce to a gentle simmer; cover and cook for 7-8 minutes until tender. Soak the Gelatine as above for 5 minutes.
- Carefully remove a few pieces of rhubarb for decoration and transfer to a plate. Strain the remaining rhubarb through a fine nylon sieve into a heatproof measuring jug. Avoid pushing the rhubarb through the sieve as this will make a very cloudy jelly (the remaining cooked rhubarb can kept and be served separately – see Tip).
- Check the volume of rhubarb juice in the jug and add a little more water if necessary to make up to 500ml (20fl.oz). Drain the gelatine leaves and squeeze out the excess water; stir into the hot rhubarb liquid until dissolved. Leave to cool.
- Once the rhubarb jelly mixture is slightly set, carefully pour it over the set Vanilla cream. Return to the fridge and chill for a further 1 hour until completely set.
To Finish
- When the jellies are set, spoon the reserved cooked rhubarb pieces on top. Your delicious jellies are now ready to serve and enjoy!
Recipe from Dr. Oetker
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