I included this recipe on the demo menu for the Monmouth Women’s Festival on 12th March, which is during the forced rhubarb season. At this time of year, rhubarb is bright pink, turning an even more vivid pink after cooking. It looks amazing as a layer on top of panna cotta served in a glass. This panna cotta recipe can also be made in ramekins or small moulds and turned out (by dipping the moulds in hot water and inverting on a plate).
For the rhubarb
50g caster sugar
75ml cold water
For the panna cotta
2 leaves of gelatin
50g Wye Valley clear honey
75g caster sugar
300ml double cream
- Chop the rhubarb into 2” pieces and put into a pan with the caster sugar and water. Cover and simmer gently for 5 minutes until tender but not falling apart. Check for sweetness, adding a little more sugar if preferred. Set aside to cool.
- Soak the gelatin leaves in cold water until soft.
- Place the cream, honey and caster sugar into a pan over a low heat and bring to a simmer, stirring frequently. Simmer gently for 1 minute then take the pan off the heat.
- Squeeze the water out of the gelatin leaves and add them to the cream, stirring until the gelatin has dissolved.
- Stir in the milk and the buttermilk then divide the mixture between 4 glasses. Allow to cool then chill in the fridge for at least 2 hours until set.
- Top with a spoonful of poached rhubarb and serve.
I buy my honey from ‘Bees for Development’ in Monmouth. Bees for Development assists beekeepers living in poor and remote areas of the world, lifting them out of poverty through beekeeping. Their lovely shop stocks a range of delicious, local honey as well as many other bee-related products. Here’s their website address for more information – http://www.beesfordevelopment.org