Cardamom Panna Cotta With Rhubarb
Serves 4
INGREDIENTS:
For the panna cotta
250ml double cream
½ tsp cardamom seeds, crushed
25g sugar
2 gelatine leaves
250ml milk
For the poached rhubarb
2 sticks of rhubarb, cut into 1 inch pieces
80g caster sugar
50ml water
METHOD:
1. For the panna cotta: Pour the 250ml of cream into a saucepan; add the crushed cardamom seeds and sugar, and bring to the boil, then simmer until reduced by one-third.
2. Soak the gelatine in the milk for about 15 minutes or until soft. Remove the gelatine, heat the milk until boiling, then return the gelatine to the milk and stir until dissolved. Pour the milk and gelatine mixture into the cookedcream, stir and then strain through a sieve (to catch the cardamom seeds). Pour the liquid into four glasses. Allowto cool completely, and then place covered in a fridge for an hour to set.
3. While the panna cotta is setting, make the poached rhubarb. Place the chopped rhubarb, sugar and water into a saucepan over a medium heat. After five minutes reduce the heat to low and continue to cook for a further 10 minutes. Set aside and allow to cool.
4. Remove the pannacotta from the fridge about 30 minutes before serving so that they warm up a little. Then spoon the poached rhubarb on top of each panna cotta and serve
Recipe From
Clodagh’s Weeknight Kitchen by Clodagh McKenna
