Buttermilk pannacotta with grilled rhubarb

Buttermilk pannacotta with grilled rhubarb

By
From
Grill Smoke BBQ
Serves
4
Photographer
Kris Kirkham

A lovely refreshing pudding, which puts a spin on the classic pannacotta by using sweet-acidic buttermilk and then adding some delicious, grilled, day-glow sticks of forced rhubarb. The charring of the rhubarb makes for a really interesting flavour contrast. If you can’t get forced rhubarb, or it’s out of season, then regular is fine – it will just need longer to cook.

Ingredients

Quantity Ingredient
1/2 orange, zest finely grated
100ml orange juice
50g dark brown sugar
200g forced rhubarb, cut into 10cm lengths

For the pannacotta

Quantity Ingredient
300ml double cream
1 vanilla pod, split and deseeded
70g caster sugar
2 1/2 sheets leaf gelatine, soaked in cold water for about 5 minutes until softened
300ml buttermilk

Method

  1. First make the pannacotta. Place the cream and the vanilla seeds and pod in a saucepan and slowly bring to the boil on the stovetop. Remove the pan from the heat, then whisk in the caster sugar and the squeezed-out gelatine leaves until completely dissolved. Leave to cool for 10 minutes, then remove and discard the vanilla pod and whisk in the buttermilk. Divide the cream evenly between the moulds and place in the fridge to set for at least 3 hours.
  2. Light the barbecue and set for direct cooking.
  3. Place the orange zest, juice and brown sugar in a small saucepan. Bring to the boil on the stovetop and simmer for 5 minutes until syrupy.
  4. Brush the rhubarb with the syrup, then place directly on the grill over the coals. Grill for 3 minutes, then turn over and brush again with the syrup. Cook for another 3 minutes until just starting to soften. Transfer to a tray or plate and pour over the remaining syrup.
  5. To turn out the pannacottas, either flash a blowtorch around the outside of the moulds or quickly run hot water over them. Turn out onto individual plates, then serve with the rhubarb and the remaining syrup spooned over. Alternatively, serve in teacups if that’s what you’ve used.

Note

  • You’ll also need 4 plastic dariole or pudding moulds, or small teacups.
Tags:
Ember Yard
Salt Yard
Dehesa
Opera Tavern
Soho restaurants
Italian
French
small plates
tapas
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