Rhubarb Panna Cotta
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 2hrs 20mins
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- Serves
- 4
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- Calories
- 870
The perfect blend of sweet, creamy and tart. Serve this dessert with a ginger biscuit crumb or a simple swirl of Chantilly cream and a rhubarb crisp.
recipe updated Apr 4, 2023
Ingredients
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- Rhubarb
- 300 g
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- Silver leaf gelatin sheet
- 2
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- Caster sugar
- 140 g
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- Water
- 30 g
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- Vanilla extract
- 1 ½ teaspoons
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- Double cream
- 500 g
Tools
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kCook Multi
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Kcook bowl
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Medium bowl
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Jug
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Dariole molds
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Serving plate
Step preview
- Fit max blade to kCook bowl
- Add rhubarb, caster sugar, water and vanilla extract to the kCook bowl
- Fit kCook bowl to kCook Multi
- Attach lid to kCook bowl
- Cook with filler cap removed - 10 min, 98°C, speed 3
- Blend with filler cap fitted - 2 min, speed 12
- Transfer purée to medium bowl and let cool
- Clean kCook bowl
- Fit stir tool to kCook bowl
- Add caster sugar, double cream and vanilla extract to the kCook bowl
- Fit kCook bowl to kCook Multi
- Attach lid to kCook bowl
- Cook with filler cap removed - 5 min, 80°C, speed 4
- Then add silver leaf gelatin sheet to the kCook bowl
- Cook with filler cap removed - 30 sec, 80°C, speed 4
- Strain content of kCook bowl into jug
- Transfer purée to jug
- Stir until completely mixed
- Divide content of jug between 4 Dariole molds
- Chill in fridge - approx 2 hr
- Turn out content of Dariole molds onto serving plate
- Serve