500g of rhubarb, trimmed and chopped
zest and juice of 1 orange
zest and juice of 2 lemons
25g of peeled and finely grated ginger
400ml of water
250g of caster sugar
100ml of grenadine
For the Panna Cotta
6 large or 12 small gelatine leaves
500ml of double cream
350ml of whole milk
1 vanilla pod, split in half, seeds scraped out with a knife
juice of ½ lemon
200ml of elderflower cordial
For the poached rhubarb
4/5 stalks of pink rhubarb
50g of pickled ginger, sliced
75g of granulated sugar
60ml of grenadine
First, make the rhubarb sorbet.
Put all the ingredients into a pan and place over a medium heat. Stir to dissolve the sugar and then simmer for about 10-12 minutes until the rhubarb is very soft. Transfer the rhubarb and its juices to a food processor and blend to a purée. Pass the purée through a fine sieve and push down with the back of a wooden spoon or ladle to extract as much juice as possible. Leave to cool completely, then pour the purée into the bowl of an ice-cream machine and churn until almost set. Transfer to a freezer proof container and freeze for at least 4 hours or overnight until the sorbet is set. (If you don’t have an ice-cream machine, freeze the sorbet in a suitable container for a couple of hours then stir the ice crystals with a fork to break them down. Freeze again and repeat the process 2 or 3 more times).
Meanwhile, for the panna cotta
Soak the gelatine leaves in a shallow bowl of cold water. Put the double cream, milk and sugar into a saucepan with the vanilla pods and seeds. Bring the creamy milk to a simmer, stirring initially to help the sugar dissolve. When the sugar has dissolved, add the lemon juice and elderflower cordial and take the pan off the heat. Strain the hot mixture through a fine sieve into a bowl. Remove the gelatine leaves from the water, squeezing out any excess water as you do so and add to the hot creamy milk, stir until dissolved. Set the bowl over a larger bowl half-filled with iced water. Stir frequently as the mixture cools and begins to thicken – this helps to distribute the vanilla seeds evenly through the mixture, otherwise they tend to sink to the bottom. When the mixture has thickened slightly but is not yet set, pour it into 6 shallow bowls and chill for at least 4 hours or until set.
Next, prepare the poached rhubarb.
Cut the rhubarb into 8cm lengths and if they are very thick, halve them into batons about 5mm thick. Place the rhubarb in a bowl with the pickled ginger. Place the sugar and 200ml water in a small pan and dissolve over a medium heat. When the sugar has dissolved add the grenadine and bring to the boil. Add the rhubarb and ginger and leave to simmer for 3 minutes. Remove from the heat and set aside to allow the rhubarb to steep and cool.
Serve the panna cotta with the poached rhubarb and rhubarb sorbet
Recipe published in Feast, issue 14.