Vanilla Panna Cotta with Rhubarb and Rose and a Sable Biscuit
This strikingly beautiful panna cotta is made in a miniature Bundt tin to create impressive fluted edges. With a topping of vibrant pink rhubarb, it's the perfect dessert to make during forced rhubarb season.
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Introduction
Panna cotta mini Bundts look like something made by a pastry chef. They are so delicate and pretty and their appearance is only enhanced by the blush pink of the rhubarb and fluted edge of the sablé biscuits. If you don’t have time to make the biscuits, you can use shop-bought shortbread instead.
Ingredients
| For the Brilliance Bundtlette® Pan: | |
|---|---|
| vegetable oil | |
| For the panna cotta: | |
| 7 | platinum-grade gelatine leaves |
| 1 tsp | vanilla bean paste |
| 600ml (2⅔ cups/20fl oz) | double cream |
| 400ml (2 cups/14fl oz) | whole milk |
| 75g (⅓ cup/2.5oz) | caster sugar |
| ¼ tsp | rose water |
| For the sablé biscuits: | |
| 220g (2 sticks/8oz) | unsalted butter, chilled |
| A pinch of | salt |
| 220g (2 cups/8oz) | caster sugar |
| ½ tsp | vanilla bean paste |
| 370g (4 cups/13oz) | plain flour |
| 2 | eggs |
| For the rhubarb: | |
| 300g (3 cups/10½oz) | rhubarb |
| 50g (½ cup/1¾oz) | caster sugar |
| To decorate: | |
| edible rose petals (optional) |
Essential kit
You will need: a Brilliance Bundlette® pan and a blender.
Method
Brush each hole of the Brilliance Bundlette® pan with vegetable oil.
Put the gelatine leaves in a bowl of cold water and leave to soften.
Add the vanilla, double cream, milk, sugar and rose water to a saucepan. Bring to a gentle simmer, then remove from the heat. Squeeze the water out of the gelatine leaves and whisk them into the cream. Whisk until fully dissolved and then transfer to a jug, passing through a fine-mesh sieve. Pour into the prepared pan. Refrigerate for 1-2 hours until set.
To make the biscuits, cream the butter, salt, sugar, vanilla and flour together in a blender (for best results) until the mixture resembles breadcrumbs. Add the eggs and mix together to form a dough. Wrap in clingfilm and refrigerate for at least 1 hour. Remove from the freezer, then roll out and cut 6 circles just larger than the mini Bundts. Chill again for 1 hour.
Preheat your oven to 180°C fan/200°C/400°F/gas 6.
Place the biscuits on a baking sheet and bake for 8-10 minutes. Remove from the oven and leave to cool on the tray.
To prepare the rhubarb, trim the ends off and cut into 1cm pieces. Toss them in the sugar and then put them in an ovenproof dish, cover with foil and roast for 15 minutes.
To assemble, place the rose panna cotta on plates with the shortbread and roast rhubarb (warm or cold). Decorate with a few rose petals if desired and serve. The panna cottas, rhubarb and shortbread can all be made a couple of days in advance and then assembled at the time of serving.
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