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Liqourice panna cotta with vanilla-roasted rhubarb and strawberries

Matt Tebbutt recipe

Preparation time
overnight

Cooking time
10 to 30 mins

Serves
Serves 4

By Matt Tebbutt
From Saturday Kitchen

 

Ingredients

  • Double cream: 300ml (½ pint)
  • Caster sugar: 60g (2¼oz)
  • Liquorice sticks: 90g (3¼oz)
  • Jersey full-fat milk: 200ml (7fl oz)
  • Gelatine leaves: 2

To serve:

  • Rhubarb sticks, cut into 2–3cm pieces: 2
  • British strawberries, hulled: 12
  • Vanilla pod: 1
  • Sugar syrup: 100ml (3½fl oz)
  • Grenadine: 2 tbsp
  • Lemon, zest and juice
  • Few sprigs of fresh mint
Alternative Ingredients
  1. Homemade Grenadine: Making your own grenadine at home is a great option. It’s easy and allows you to control the ingredients. To make homemade grenadine, you’ll need:
    • 2 cups of unsweetened pomegranate juice
    • 2 cups of sugar
    • Juice of 1 lemon Instructions:
    • Place the pomegranate juice, sugar, and lemon juice in a pan.
    • Stir the mixture over low heat until the sugar dissolves.
    • Bring the pan to a boil and simmer for around 15 minutes until it thickens.
    • Let it cool and store it in the fridge for up to 3 weeks. You can also use pomegranate seeds instead of juice for a healthier version

Method

  1. Prepare the Panna Cotta:
    • In a saucepan, combine the double cream, caster sugar, and liquorice sticks. Bring the mixture to a boil.
    • Remove the saucepan from the heat and let it infuse for at least 30 minutes.
    • Meanwhile, place the gelatine leaves in a small bowl and cover them with Jersey full-fat milk. Allow the gelatine to soak for 3–5 minutes until it becomes soft.
    • Return the liquorice-infused cream to the boil, then strain it over the gelatine and milk mixture. Stir carefully to dissolve the gelatine.
    • Strain the combined mixture into 4 small pots or moulds and refrigerate overnight to set.
  2. Prepare the Rhubarb and Strawberry Topping:
    • On the day of serving, preheat your oven to 180°C (160°C Fan/Gas 4).
    • In a large bowl, toss together the rhubarb sticks, hulled British strawberries, vanilla pod, sugar syrup, grenadine, lemon juice, and lemon zest.
    • Transfer the fruit mixture to a baking tray and roast for 15–20 minutes until the fruit is soft but not mushy.
  3. Serve:
    • Remove the vanilla pod from the roasted fruit.
    • Serve the chilled panna cotta with the roasted rhubarb and strawberries.
    • Garnish with fresh mint.
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