panna cotta with rhubarb & pistachio brittle

made for friends for dinner, July 2023

plating skills are a work in progress

serves 3-4

ingredients

panna cotta

190mL milk, cold

1.5 tsp gelatine powder

35g caster sugar

190mL cream, cold

1 tsp vanilla paste

optional: splash rosewater

roast rhubarb

fresh rhubarb, dark red is best

15% of the weight of the rhubarb in caster sugar

pistachio brittle

0.25 cup caster sugar

1 tbsp water

0.25 cup pistachios

pinch salt

method

sugar-dusted

jammy rhubarb fresh out of the oven

roast rhubarb

toss together the rhubarb (1 bunch) and caster sugar (15% of the rhubarb by weight) in a bowl and leave to sit for 15 minutes

preheat the oven to 200°C

transfer the rhubarb, sugar and juices to a lined baking tray and roast covered for 15 minutes, and uncovered for a further 5 minutes until cooked through but not mushy

set aside to cool completely

can be made in advance and refrigerated until required

panna cotta

in a small saucepan, sprinkle the gelatine powder (1.5 tsp) over the cold milk (190mL) and leave to bloom for 5 minutes

heat gently over low heat until the gelatine powder has dissolved

add the caster sugar (35g) and stir until combined

add the cold cream (190mL), vanilla (1 tsp), and rosewater (a splash) if using and mix to combine

divide into 3-4 ramekins, bowls or glasses

transfer to the fridge to set for at least 4 hours

incredibly snackable

pistachio brittle

roughly chop the pistachios (0.25 cup) and sprinkle over a lined baking tray

add the caster sugar (0.25 cup) and water (1 tbsp) to a small saucepan

cook over medium heat until the sugar has dissolved, swirling as required

cook until the sugar syrup reaches a medium golden brown

pour the sugar syrup over the chopped pistachios and sprinkle with salt

leave to harden, then chop into rough pieces to serve

variations

dairy-free: replace the milk and cream with soy milk and coconut milk, respectively (or just two parts soy milk)

espresso & hazelnut: add 1 teaspoon instant coffee to the gelatine milk mixture while making the panna cotta, nix the rhubarb, and replace the pistachios with hazelnuts in the brittle

matcha & strawberry: sift 1 teaspoon matcha powder over the gelatine milk mixture, and replace the rhubarb with strawberries

grapefruit: zest one grapefruit over the milk and let sit to infuse. strain and discard the zest. juice the grapefruit, and add 0.5 tsp gelatine and 2 tsp sugar and pour over the set panna cotta to form a set grapefruit jelly layer on top