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Monday, May 8

Rhubarb panna cottas

Rhubarb stalks, cut into ½-inch pieces
¾ pound +
¾ pound
½ cup +
1/3 cup
¾ cup +
¾ cup
Oil, canola
Gelatin, powdered, unflavored
4 teaspoons
Cream, heavy
½ cup +
3 ½ cup
Vanilla beans, split lengthwise, seeds scraped
Ginger preserves, chunky
3 tablespoons
Lemon zest, finely grated
1 tablespoon
Lemon juice
3 tablespoons
Mint leaves, chopped
2 tablespoons
  1. In a medium saucepan, combine ¾-pound rhubarb with ½-cup sugar and ¾-cup water. 
  2. Simmer over moderate heat until the syrup is deep pink, about 15 minutes. 
  3. Remove from heat, and let steep for 1 hour. 
  4. Strain through a fine-mesh sieve into a small bowl, pressing the solids, then return the syrup to the saucepan; discard the solids. 
  5. Lightly grease six 6-ounce ramekins. 
  6. Fill a large bowl with iced water. 
  7. In a small bowl, sprinkle the gelatin over the ½-cup cream; let stand until softened, about 5 to 10 minutes. 
  8. Add the remaining 3 ½-cups cream and the vanilla seeds to the rhubarb syrup, and bring to a simmer over moderately low heat; do not boil. 
  9. Stir the softened gelatin into the saucepan until dissolved. 
  10. Transfer the mixture to a medium bowl, and set the bowl in the ice bath, stirring occasionally, until the custard is cool and begins to thicken, about 15 to 20 minutes. 
  11. Pour the mixture into the ramekins, and refrigerate until set, about 4 hours. 
  12. In a small saucepan, combine ¾-pound rhubarb with 1/3-cup sugar. 
  13. Add ¾-cup water, ginger preserves, lemon zest and juice. 
  14. Cook over moderate heat, stirring, until the rhubarb is just softened, about 5 minutes. 
  15. Strain the syrup, and reserve the poached rhubarb and ginger for garnish. 
  16. Return the syrup to the saucepan, and boil over moderately high heat until thickened and reduced by half, about 10 minutes. 
  17. Transfer to a bowl, and let cool; stir in the min. 
  18. Run a knife around the inside of each ramekin. 
  19. Invert each panna cotta onto a plate. 
  20. Spoon some poached rhubarb and ginger around each panna cotta, drizzle with the syrup. 
Recipe from Food&Wine Magazine.

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