Rhubarb panna cotta with roasted rhubarb

1. 1

   For the roasted rhubarb, preheat the oven to 200C/180C Fan/Gas 6.

2. 2

   Place the rhubarb onto a roasting tray, sprinkle over the sugar then drizzle over the apple juice.

3. 3

   Roast in the oven for 8-12 minutes, or until just tender.

4. 4

   Blend 125g/5oz of the roasted rhubarb to a purée in a food processor. Reserve the remaining roasted rhubarb.

5. 5

   For the panna cotta, bring the sugar and cream to a simmer in a pan, stirring continuously until all of the sugar has dissolved.

6. 6

   Add the softened gelatine leaves and continue to simmer until dissolved.

7. 7

   Add the rhubarb purée and stir until well combined, then remove from the heat and set aside to cool slightly.

8. 8

   Add the buttermilk and stir until well combined.

9. 9

   Place four dariole moulds or ramekins onto a baking tray. Place a piece of the reserved roasted rhubarb into the bottom of each of the dariole moulds and pour the panna cotta mixture on top. Chill in the fridge for 1-2 hours, or until set.

10. 10

    To serve, remove the panna cotta from the fridge. Briefly dip the base of each into a bowl of boiled water. Gently slide a knife around the edge of each of the four panna cotta and turn each out into the centre of a serving plate. Spoon the remaining reserved rhubarb, and the juices, around the edge of each of the four serving plates. (Reheat the roasted rhubarb if desired.)

1 serving ≈ 175 g

Nutrition values are estimates. - means data is unavailable.