Rhubarb Pannacotta With A Thin Ginger Biscuit

Do you believe in love at first sight? You see him/her, can not stop looking, your heart beats faster and faster. Soulmate is the word that pops up in your mind. He/She notice you are looking and comes over for a chat.

That is my story regarding this recipe. I saw it on a blog, could not stop thinking about how the panna cotta would trigger my taste buds and I just had to make it. Like most “loves at first sight”, they do not last until death do them apart and actually, that is what happened to me and this panna cotta as well. It tasted really good and I will be making it again, but my expectations were probably to high.

The ginger biscuits taste really,really yummy, so double or tripple the bather if you please and eat them when you have your cravings.

Serves 3-4 | Time needed ~ 30 minutes

For the pannacotta:
200 fresh rhubarb, diced
2 Tbsp granulated sugar
1 vanilla pod
275 ml whipping cream
80 g gelling sugar

For the ginger biscuits:
50 g butter
50 g granulated sugar
1/2 tsp vanilla sugar
3 tsp finely grated fresh ginger or 1/2 tsp dried ginger
50 g flour

  1.  Add the diced rhubarb and the sugar to a saucepan, combine and let rest for 15 minutes.
  2. Scrape the seeds from the vanilla pod into the saucepan then add the pod itself to the pan.
  3. Let it all simmer on the stove until the rhubarb is soft enough to be mushed with a fork (approx. 15 minutes).
  4. Remove the vanilla pod and mix the rhubarb until it is all mushy.
  5. Leave 125 ml of the rhubarbs in the pan and pour the rest in small serving glasses ( 1 tbsp each).
  6. Add cream and gelling sugar to the remaining rhubarb in the saucepan and let it simmer for 30 seconds. Remove from stove and pour this on the rhubarb in your serving glasses. Let rest in room temperature for a while, then keep cold in the refrigerator at least for 4h.
  7. Mix all the ingredients for the biscuits well. Take approx. one teaspoon of the batter for one biscuit, forming it to resemble a ball, then flatten the ball on a baking paper thinly. Leave enough space between each biscuit.
  8. Bake in the middle of the oven for 5 minutes on 200 C degrees.
  9. Let the biscuits cool down for some minutes, then remove them from the baking paper and arrange them on the panna cotta.

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Recipe from the blog “175 grader”

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