Wednesday, June 11, 2008

Jamie Oliver's Panna Cotta with Roasted Rhubarb Recipe (slightly adapted)



I'm back from my 12-day US trip, when I managed to present a paper in Bloomington, spend 4 wonderful days in St Louis with Alanna, and finally wander around the hot-hot-hot New York for five days. During the trip I ate lots of food and met many lovely foodbloggers, and I'll certainly tell you more soon..

But it's good to be back home, where the temperatures are much more tolerable, and where my dear K. had baked a batch of
cannelés to welcome me back :)

I thought that rhubarb season would be over by the time I got back. But no. Mysteriously, a whole basketful of rosy stalks has appeared in our garage, and I've been given various hints about various rhubarb desserts I should be making in the coming days. I'm an obedient girl, so I'll think of something. One thing I'm tempted to do again is this delicious vanilla panna cotta with roast rhubarb. The recipe is from Jamie Oliver, but I've very slightly adapted it (I used less vanilla and slightly more gelatine, instead of lemon zest I used some pure orange oil). I made it for the panna cotta cooking event on my Estonian site - you can check out the fabulous contributions here.

Vanilla Panna Cotta with Roasted Rhubarb
(Vanilje panna cotta röstitud rabarbriga)
Serves 4



For panna cotta:
100 ml milk
1 vanilla pod, halved lengthwise
0.5 tsp pure orange oil
400 ml whipping cream (35%)
2 to 3 gelative leaves
50 g icing/confectioners sugar

For roasted rhubarb:
500 g rhubarb (peeled, if necessary)
100 g caster sugar

To make panna cotta:
Place the gelatine leaves into a cold water and let to soak for 5 to 10 minutes (I used 2 gelatine leaves, but you can use 3 for a slightly firmer texture).
Mix the milk, vanilla pod, vanilla seeds, orange oil and half the cream in a small saucepan. Bring slowly into a boil and simmer on a gentle heat for 10 minutes or until reduced by a third.
Remove the saucepan from the heat and stir in the soaked gelatine leaves until dissolved.
Allow to cool at a room temperature, then place in the fridge for about 10 minutes, stirring occasionally until the mixture coats the back of a spoon.
Remove the vanilla pods.
Whip together the icing sugar with the remaining cream. Mix the two cream mixtures together and divide into four serving moulds. Cover and chill for at least an hour, preferably four.

To roast rhubarb:
Meanwhile chop the rhubarb into 5cm pieces, sprinkle with sugar and roast at 200C/400F for 30 minutes, until softened, but not mushy. (I've added chopped candied ginger sometimes - gives an extra kick to the rhubarb).

To serve:
Dip the small moulds into some simmering water for 5 seconds to loosen the panna cotta a little, then turn it out on to a plate. Spoon the roasted rhubarb onto the plate and serve.

15 comments:

Alanna @ A Veggie Venture said...

Welcome home! I'm still overwhelmed that you were in St. Louis. THANK YOU for making that space in your life.

And aii, we must be related, one rhubarb recipe after another. I finally used up the rhubarb in the fridge, making rahka piirakka with the farmers cheese we bought.

PS Your box is still in my office but is moving to the post office today.

Ilva said...

I don't believe it Pille, just two words in passing about the trip, nonono that wont do. wont do at all!

Anne said...

That sounds and looks delicious, and oh, how fun to go St. Louis! :) I agree with Ilva, you have to tell us MUCH more.

Melissa said...

Sounds like a great trip, Pille! Can't wait to hear all the juicy details... :)

Alanna @ A Veggie Venture said...

I'm happy to share the juiciest highlights of Pille's visit: Schnucks (grocery store), Global Foods (grocery store), Whole Foods (grocery store), Cornucopia (kitchen store), Kitchen Conservatory (kitchen store). : - )

Oh and a little party with some St. Louis food bloggers.

PS The rest of you? We talked about you so were your ears burning?!

Patricia Scarpin said...

I have got to try my hand at a panna cotta - Pille, yours is wonderful!

Lydia (The Perfect Pantry) said...

Isn't it fun to come home and find that some wonderful friend has left goodies from their garden? It's how I feel when the mystery zucchini begins to appear!

Dagmar - A Cat in the Kitchen said...

Welcome home!!! It sounds like you had a wonderful time!

The panna cotta looks delicious!

Jeanne said...

Welcome back, dear Pille! Sounds from Alanna's snippets that you had a total ball - I'm so glad :) Have never tried roasting rhubarb (although I have tried it in a variety of other ways and loved them all!) - definitely inspired by this recipe and can't wait to hear more about the trip.

Susan from Food Blogga said...

Hi Pille,

How I wish you had traveled to the West Coast too. Maybe next time! :)I'm so happy you had a fabulous time.

And roasted rhubarb sounds divine. I have 3 more stalks in the fridge to use up too....

ChichaJo said...

Welcome home! I'm looking forward to reading more about your trip :)

Lovely panna cotta by the way... :)

Meeta said...

Nice to have you back Pille! And with a lovely recipe. I am really enjoying rhubarb this season too and find this a great way to enjoy it.
I too posted a lovely rhubarb compote - something I think you will like!

Julie said...

Panna cotta with rhubarb is such a good idea! I'm in the midst of a panna cotta kick at the moment so this is well timed.

And also, best wishes and congratulations on your blog birthday! June of 2005 seems long, long ago, doesn't it? You were one of the early food bloggers!

garbane said...

This sounds delicious! And i even have all the ingredients.. except for the 'orange oil'. In fact i have never seen any in the shops.. Any ideas what to replace it with..?

garbane said...

Ups! Already found the answer! Silly me :)