Ingredients:
Pannacotta
150ml double cream
1 vanilla pod
50g castor sugar
50ml condensed milk
1 ½ gelatine leaves
175ml butter milk
Poached Rhubarb
600ml water
200g sugar
1 vanilla pod
4 sticks of rhubarb
Procedure:
To cook the pannacotta's - soak the gelatine in water till soft. Cut 1 vanilla pod in half lengthways, scrape out the seeds and place in a saucepan with the cream, sugar and pod. Bring to a gentle heat until the sugar has dissolved. Squeeze the gelatine of any excess water and add to the cream and stir in until dissolved. Finally add the condensed milk and buttermilk and mix well. Pass through a sieve to remove the pod and place in 4 small moulds.
To cook the rhubarb - add the water, sugar and the vanilla pod into a sauce pan and cook gently for 10 minutes to you achieve a syrup. Peel your rhubarb and cut into 6cm batons. Add to the syrup and poach gently for 8-10 mins or until tender and remove with a slotted spoon.
When ready to serve - quickly dip the pannacotta moulds into hot water to loosen the pannacotta and turn out onto plate. Place 5 pieces of the rhubarb around the plate and drizzle the a little poaching syrup over the rhubarb.
Type: Authentic
Restaurant: Brompton Bar and Grill, Knightsbridge, London
Photo By: Sam Pelly
Source: http://www.bromptonbarandgrill.com/Brompton-Bar-And-Grill-Recipes.asp