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White chocolate panna cotta with stewed rhubarb

Plates of panna cotta with stewed rhubarb

White chocolate panna cotta with stewed rhubarb

Name: White chocolate panna cotta with stewed rhubarb
Total time: 45 min
Yield: Serves 6
Ingredients: 4 leaves fine leaf gelatine; 400ml double cream; 300ml whole milk; 70g caster sugar; 1 vanilla pod halved and seeds scraped out, or vanilla bean paste 1 tsp; 150g white chocolate finely chopped; 400g rhubarb cut into 2cm pieces; 50g caster sugar; 1 lemon juiced

Adam Bush

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Serves 6

Easy

Total time: 45 mins

+ Soaking + Setting

A star rating of 4.3 out of 5.4 ratingsRate

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This classic, creamy dessert is enriched with white chocolate, which provides a perfect contrast to the sharpness of the rhubarb

Gluten free

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Alternatives

Complete the dish

Make this white chocolate panna cotta, then check out our vanilla panna cotta, coconut panna cotta, passion fruit panna cotta, cannoli recipe and more Italian-style dessert recipes. For more expert tips, read our recipe guide on how to make panna cotta.

You’ll need six 150ml pudding basins or suitable moulds for this recipe.

Ingredients

Nutrition

4 leaves fine leaf gelatine
400ml double cream
300ml whole milk
70g caster sugar
1 vanilla pod

halved and seeds scraped out, or vanilla bean paste 1 tsp
150g white chocolate

finely chopped

STEWED RHUBARB

400g rhubarb

cut into 2cm pieces
50g caster sugar
1 lemon

juiced

Nutrition: per serving

kcal589
fat45.4g
saturates28g
carbs37.8g
sugars37.8g
fibre1.2g
protein6.3g
salt0.2g

Method

step 1

Soak the gelatine in a bowl of ice-cold water for 10 minutes until very soft. Meanwhile, put the cream, milk, sugar, vanilla pod and seeds into a pan along with a pinch of salt, and bring to a gentle simmer.
step 2

Once simmering, take off the heat (remove the vanilla pod, if using), add the chocolate, then stir to melt. Drain the gelatine in a fine sieve, then squeeze out as much water as possible. Add the gelatine to the cream mixture and mix really well. Pour the mixture through a fine sieve into a jug. Leave for 5-10 minutes until thickened slightly, then mix really well and divide evenly between six pudding basins or moulds. Cover and chill for at least 6 hours but preferably overnight.
step 3

For the stewed rhubarb, put the rhubarb, sugar and lemon juice into a pan and simmer gently, stirring occasionally until the rhubarb has released some juice and is very tender but not collapsing. This can be made ahead and then chilled.
step 4

To serve, carefully dip the bases of the moulds in hot water for 3-4 seconds to loosen the panna cottas, then invert onto plates. Reheat the rhubarb until just warm, then spoon around the panna cottas to serve.

Discover more white chocolate recipes

White chocolate cranberry cheesecake blondies

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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A star rating of 4.3 out of 5.4 ratings

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