SEASONAL RECIPE: Blood Orange Panna Cotta with Mint Roasted Rhubarb
As this is our first February recipe, we figured we’d pick a key ingredient that is now in season, blood oranges! Delicious in both savoury (salads, with meat etc) and sweet (tarts, mousses etc) dishes, today’s Blood Orange recipe (courtesy of BBC Food), is Blood Orange Panna Cotta with Mint Roasted Rhubarb.
Cooking Time: Preparation time less than 30 mins, cooking time 1-2 hours
Serves: 4, easy
For the panna cotta
2 blood oranges, juice and rind reserved
75g/2½oz caster sugar
150ml/5fl oz double cream
1 vanilla pod, split lengthways
2 gelatine leaves, soaked in water for a few minutes until soft
300ml/10fl oz buttermilk
For the mint roasted rhubarb
300g/10oz rhubarb, cut in 2cm/¾in pieces
1 tbsp caster sugar
Orange juice, reserved from above
2 large sprigs fresh mint, leaves picked and torn
Equipment Needed: Baking tray, small pan, ramekins, roasting tin, bowl, knife
For the panna cotta, preheat the oven to 140C/275F/Gas 1. Place the orange rind on a baking tray and bake in the oven for 20 minutes, or until completely dry.
In a small pan, heat the dried rind with the sugar, cream and vanilla. Simmer until the sugar has dissolved. Remove the orange rind and vanilla.
Squeeze the excess water from the softened gelatine leaves, then add to the cream mixture and continue to simmer until dissolved. Remove from the heat and stir in the buttermilk.
Place four ramekins on a baking tray and pour in the panna cotta mixture. Chill in the fridge for 1-2 hours, or until set. For the mint roasted rhubarb, preheat the oven to 200C/400F/Gas 6.
Place the rhubarb in a roasting tin, sprinkle over the sugar, then drizzle over the orange juice and mint. Roast the rhubarb in the oven for 8-12 minutes, or until just tender.
To serve, remove the panna cotta from the fridge. To remove the panna cotta from the moulds, briefly dip the base of each mould into a bowl of boiled water. Gently slide a knife around the edge of each panna cotta and turn out into the centre of a serving plate. Place the roasted rhubarb on the side and drizzle over any juice left in the roasting tin.