For the Panna Cotta:
- unsalted butter, for greasing
- 400ml double cream
- 100ml full-fat milk
- 2 vanilla pods, split lengthways and seeds scraped out
- zest of 2 oranges
- 100g caster sugar
- 3 gelatine leaves, soaked in cold water for 5 minutes
For the Poached Rhubarb
- 250g caster sugar
- 1 vanilla pod, split lengthways
- 6 rhubarb sticks, washed and cut into 2cm pieces
- 3 blood oranges, peeled, pith removed and segmented
- 2 pieces of candied stem ginger, thinly sliced
This delicious early summer recipe comes from Carole Bamford’s new book NURTURE: NOTES AND RECIPES FROM DAYLESFORD FARM, which tells the story of how Daylesford came to be one of the most sustainable organic farms in the UK, along with recipes for every season.
“Panna cotta is a wonderfully light way to end a meal, but if time is short you could serve the rhubarb and oranges on their own with just some thick yoghurt or cream. I also love the rhubarb mixed with a little orange zest for breakfast.”
Lightly grease six 150ml ramekins.
Put the cream into a heavy-based pan with the milk, vanilla seeds, orange zest and sugar. Slowly bring to the boil. Once boiling, remove from the heat. Squeeze any excess water out of the gelatine leaves and then add them to the pan. Stir until the gelatine dissolves, then strain the mixture into a jug. Divide the liquid between the ramekins and chill until set – this will take several hours, so it’s best to do it overnight.
To poach the rhubarb, make a syrup by combining 500ml water with the sugar and vanilla pod in a large pan. Bring to the boil and stir until the sugar is dissolved. Reduce the heat and simmer for 2 minutes. Add the prepared rhubarb and simmer until tender, about 3 minutes, then remove with a slotted spoon and leave to cool.
To turn out the panna cotta, briefly dip the base of each ramekin in hot water and turn out onto serving plates. Arrange some poached rhubarb, blood oranges and the sliced stem ginger around each set cream and serve immediately.