Tangy roasted rhubarb is a perfect match for this light, creamy Italian dessert. Make it a day ahead for a fuss-free pudding to round off a special meal.
Ingredients
- For the roasted rhubarb
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500g/1lb 2oz rhubarb, cut into 3cm/1¼in pieces
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2 tbsp caster sugar
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4 tbsp apple juice
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- For the panna cotta
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75g/2½oz caster sugar
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150ml/5fl oz double cream
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2 leaves gelatine, soaked in a bowl of water until soft, squeezed dry
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300ml/11fl oz buttermilk
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Preparation method
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For the roasted rhubarb, preheat the oven to 200C/400F/Gas 6.
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Place the rhubarb onto a roasting tray, sprinkle over the sugar then drizzle over the apple juice.
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Roast in the oven for 8-12 minutes, or until just tender.
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Blend 125g/5oz of the roasted rhubarb to a purée in a food processor. Reserve the remaining roasted rhubarb.
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For the panna cotta, bring the sugar and cream to a simmer in a pan, stirring continuously until all of the sugar has dissolved.
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Add the softened gelatine leaves and continue to simmer until dissolved.
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Add the rhubarb purée and stir until well combined, then remove from the heat and set aside to cool slightly.
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Add the buttermilk and stir until well combined.
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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.
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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.)