Rhubarb is not a fruit, so this is actually my spring vegetable dessert. In New Zealand the most common variety in spring is known as “victoria”. I first learnt to make the famous Italian dessert, panna cotta, at Gualtiero Marchesi’s 3-star Michelin restaurant in Milan. A version of this original will often feature on the Vinnies menu, it is superb with the addition of some unique New Zealand pohutukawa honey.
Vanilla rhubarb
| ¼ cup | Sugar |
| 1 | Vanilla pod, split |
| ¼ cup | Water |
| 4 stems | Rhubarb, I used a deep red rhubarb (Main) |
Honey panna cotta
| 1 cup | Cream |
| 75 ml | Honey, I used pohutukawa honey |
| 45 g | Sugar |
| ½ cup | Greek yoghurt |
| 2 leaves | Gelatine, or 2 tsp powdered gelatine |
| 1 serving | Gingernuts, crushed |
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Directions
Vanilla rhubarb
- In a saucepan boil the sugar, vanilla and water. Wash and cut the rhubarb into 2 cm slices and add to the syrup.
- Gently simmer for 8 minutes till the rhubarb is soft but does not begin to lose its shape.
Honey panna cotta
- Place cream, honey and sugar in a pot and warm until honey and sugar have dissolved, add yoghurt.
- Separate gelatine leaves and place in cold water until soft. Strain, squeeze out excess water then add to the warm cream mix. Or if using powdered gelatine, pour half a cup of cream mix into another pot and bring to boil, sprinkle on the powdered gelatine whisking until completely combined then add to remaining mix.
- Allow to cool completely then strain through a fine sieve, pour into small moulds such as souffle dishes or espresso cups and set (preferably overnight in the fridge).
- To serve, carefully tip the panna cottas out of their moulds. To do this tip them on their side, insert a small knife tip at the top, to allow air in and the panna cotta will sink away from the edge, tip gently out on to your plate.
- Spoon the rhubarb around the panna cotta with plenty of vanilla syrup and garnish the top with crushed gingernuts.
