White chocolate and rhubarb panna cotta with strawberry ice cream

For 4 persons

 

Panna Cotta
400 ml single cream
80g peeled rhubarb chopped into small pieces
20g white chocolate chopped into small pieces
40g sugar
3 gelatine leaves (6g)


Ice cream
2 egg yolks
50g sugar
1 vanilla pod
330 ml milk
150g strawberries
Strawberry sauce
100g strawberries
2 tablespoons cane sugar
A few mint leaves

Preparation time: 40 mins
Resting time: 5 hrs in the fridge

recette panna cotta rhubarbe

Recette par Claude-Olivier, 1001 Recettes


 

Recipe

Ice cream: beat the egg yolks in a bowl to form a mousse. Heat the milk with the vanilla pod in a saucepan. As soon as the milk starts to build up around the edges, pour onto the egg yolks and sugar. Place the saucepan back on the hob, stir the mixture in the bowl, then transfer to the hot saucepan. Stir for 1 minute then remove from the heat and leave to cool.


Add the washed strawberries, then blend the mixture. Process with an ice cream maker, if possible, to create a smooth, crystal-free ice cream. Otherwise, place in a food-processor bowl complete with blade, leave to set in the freezer for 1 hour, remove, remix in the processor for 1 minute then return to the freezer. Repeat this process until the ice cream is ready. The ice cream can be made a few days in advance. Simply remove from the freezer before use to ensure that it is soft and smooth.


Panna cotta: Start by soaking the gelatine leaves in cold water (5 mins minimum). Heat the cream, milk, sugar and chocolate in a saucepan. Add the vanilla and rhubarb pieces and leave to infuse without heat for 20 mins. Remove the vanilla pod and blend. Filter the mix through a fine sieve and return to the heat (do not boil).


Wring out the gelatine leaves and add to the cream-and-milk mixture. Mix well to ensure the gelatine is fully dissolved. Then pass through a fine sieve (if it sticks, it means some of the gelatine has not dissolved properly) and pour into glasses. Leave to set in the fridge for a minimum of 4 hours.

Strawberry sauce: Quickly wash the strawberries in cold water if necessary (do not hull the strawberries, otherwise they will absorb too much water) and chop into small pieces. Sprinkle with the sugar, add the chopped mint and leave to marinate in a cool place for 2 hours. The strawberries will release their juices to create a natural ‘syrup’.
Remove the ice-cream a bit beforehand to allow it to soften. Add some of the strawberries and syrup to the glass, then form an attractive scoop of strawberry ice-cream and place it on top. All that remains is to taste it!

 

 

 

 
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