Rhubarb and orange is a much loved flavour combination, making this panna cotta recipe a delicious Summer dessert.
Cooking notes: plus cooling and chilling
Advertisement - Continue Reading Below
- 3 sheets platinum-grade leaf gelatine, we used Dr. Oetker
- 400 ml double cream
- 125 ml whole milk
- 1 vanilla pod, split lengthways
- 150 g caster sugar
- 1/2 tsp. orange blossom water
- Finely grated zest and juice 1 orange, keep separate
- 125 g rhubarb, trimmed and cut into 3cm pieces
- Step 1Cover gelatine with cold water and leave to soak for 5min. Meanwhile in a small pan heat the cream, milk, split vanilla pod and 100g sugar, stirring occasionally until the sugar dissolves. Bring mixture to the boil then immediately remove from heat.
- Step 2Lift gelatine out of water, squeeze out excess water, and stir into the hot cream mixture to dissolve. Add the orange blossom water and orange zest. Lay clingfilm directly on the surface to prevent a skin from forming. Leave to cool and infuse at room temperature for 20min.
- Step 3Pour cream mixture into a jug, discarding the vanilla pod, and divide between 4 x 150ml serving glasses or ramekins. Chill for 4hr, or until set.
- Step 4Meanwhile, in a medium frying pan heat remaining 50g sugar with the orange juice and 1tbsp water over medium heat, stirring occasionally until the sugar dissolves. Bring to a simmer, add rhubarb in a single layer, and cook, swirling the pan occasionally, until the rhubarb is beginning to soften and the juices are syrupy, about 5min. Set aside to cool completely.5 Serve the panna cottas topped with the cooled rhubarb and syrup.
Get ahead:
Prepare to end of step 3 up to 2 days ahead. Once set, cover the panna cottas and keep chilled. Complete recipe to serve.
Per serving:
- Calories: 677
- Protein: 4g
- Total fat: 55g
- Saturates: 34g
- Carbs: 42g
- Total sugars: 42g
- Fibre: 1g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
