Rosemary Panna-Cotta with Rhubarb Cream

Rosemary panna cotta

Take the opportunity and use the rhubarbs before the season is finished. They do not need to be peeled for this recipe since we will only use the liquid in the end, and also because most of the beautiful colour lies in the outer part.

Serve as part of a menu with:
– Starter: Pan-fried goat’s cheese
– Main course: Black cod

Serves 6

450 ml double cream
200 ml whole milk
3 gelatine leaves
100 g caster sugar
4 sprigs of rosemary, roughly shopped, keep a few leaves aside for decoration

500 g rhubarb, washed and cut into 1 cm slices (don’t peel them)
225 g caster sugar
juice of 1 lemon
150 ml water
1 gelatine leaf
a couple of strawberries for decoration

1. One day ahead, place rhubarb, sugar, lemon juice and water in a pan and cook on a gentle heat for 20 minutes. Take the pan off the heat and let the mixture cool, then transfer to a fridge and keep refrigerated overnight.
2. The following day, make the panna cotta. Put the gelatine leaves in a small bowl of cold water to soften. Meanwhile, pour the cream, milk, sugar and rosemary into a pan, and heat gently to bring to the boil. Remove from the stove, add the gelatine and stir until dissolved. Leave to stand for 20-30 minutes until cooled. Strain the mixture through a sieve into serving glasses, then chill for at least three hours.
3. Sieve the rhubarb flesh from the liquid. Put the gelatine leaf in cold water. Reheat the rhubarb liquid and add the gelatine, mix and let cool. Once room tempered, add to the panna cotta and keep refrigerated.
4. Before serving, decorate the panna cotta with some strawberries and sprigs of rosemary.

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