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Member recipe

Rhubarb Panacotta

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Servings

Serves 4

Pudding

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Ingredients

  • FOR THE JELLY
  • 800g rhubarb (top&tailed) sliced into 1cm pieces
  • 75g castor suger
  • 2 gelatin leaves
  • FOT THE PANACOTTA
  • 300ml double cream
  • 75g white chocolate with vanilla (chopped)
  • 1.5 gelatin leaves

Method

    1. Simmer rhubarb and castor sugar in 125ml cold water. Cook until soft.
    2. Drain rhubarb and collect 400ml of the juice. Keep 300ml of the rhubarb for the bottom of each glass.
    3. Soak 2 gelatine leaves & heat 4tbsp of the saved juice. Add gelatine to the warmed juice to dissolve & add remaining juice.
    4. Take 2tbsp of this juice and add to rhubarb in the glasses. place glasses into fridge for 1hr
    5. For panacotta now put cream in pan, warm and then stir in the chocolate.
    6. Soak 1.5 gelatine leaves and add. Dissolve and allow to cool, before adding over the rhubarb in glasses.
    7. When cool enough add the jelly onto top of the glass

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