Rhubarb and custard panna cotta

Preparation time: 20 minutes
Cooking time: 1 hour, 15 minutes

100g rhubarb puree
1 leaf gelatine
4 egg yolks
100g caster sugar
350ml single cream
1 vanilla pod
3 leaves gelatine

200g butter
1 egg
80ml milk
200g golden syrup
85g treacle
85g light soft brown sugar
100g oats
250g self-raising flour
1 tbsp ground ginger
Pistachio cream:
250g milk
50g caster sugar
3 egg yolks
10g cornflour
10g plain flour
100g green shelled pistachios

Featured in:
April 2018

Warm rhubarb puree, soak 1 leaf gelatine, add softened gelatine to puree, set in bottom of mould

Boil cream, whisk together egg yolks and sugar, pour over cream

Cook slowly until coating the back of a wooden spoon, add vanilla seeds

Soak 3 leaves gelatine, add softened gelatine to cream mixture, pour into moulds to set

Melt butter, sugar, syrup and treacle, mix into all dry ingredients then mix in egg and milk

Bake at 160°C for around an hour, until a skewer comes out clean

Warm milk, pour over whisked yolks, sugar and flour, return to heat cook until thickened

Blend in processor with pistachios

Turn out panna cotta, serve with parkin and cream

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NEW SPRING MENU LAUNCHED AT CASTLE HOTELThe Castle Hotel and Reform Restaurant in Lincoln has recently launched their spring menus in their Reform Restaurant, prepared by their new head chef Raif Mason formerly of Cognito, The Hope & Anchor & Winteringham Fields.The menus and further information about the hotel can be found at: www.castlehotel.net ... See MoreSee Less