Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Vanilla Panna Cotta with Rhubarb and Rose and a Sable Biscuit

by Melanie Johnson from Bundt

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.

From the book

Melanie Johnson


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.

Read more Read less


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.


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.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: Bundt

Close menu