Wealden Times | WT182 | April 2017 | Gardens supplement inside

Food
Vanilla pannacotta
Serves: 2 Prep time: At least 3 hours (inc.
setting time) Cooking time: 15 minutes
For the pannacotta
• 250ml double
cream
• 1½ leaves of
gelatine
• 2 tbsps caster sugar
• 1 vanilla pod
For the roasted rhubarb
• 2 sticks rhubarb
• zest of 1 orange
• 3 tbsps sugar
• 3 tbsps water
1. Lightly heat the cream with the vanilla pod
and sugar until simmering. Soak the gelatine
leaves in cold water until soft. Remove from
water and squeeze off excess water, remove
cream from the heat and stir in gelatine until
all dissolved. Place into dariole mould and
allow to set in the fridge for at least 3 hours.
2. Cut the rhubarb into batons and place into
a roasting tray, sprinkle the sugar and orange
zest and pour over water, cover with tinfoil and
bake in the oven for 10 minutes at 180˚C.
3. Remove foil and finish cooking in oven for about 5
minutes, until rhubarb is soft but not falling apart.
4. Place the rhubarb onto the plate and use
the remaining syrup to coat the rhubarb
and drizzle on the plate.
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