Orange Panna Cotta with Mint Roasted Rhubarb

Creamy orange infused panna cotta served with sweet, tangy mint roasted rhubarb. A perfect dinner party dessert for preparing ahead.

Dessert Fruit Dinner Party Rhubarb Panna Cotta

Estimated Nutrition

Calories

353.2

kcal / serving

1412.8 kcal total

Carbs

36.1g

per serving

144.5 g total

Fat

22.2g

per serving

88.6 g total

Protein

4.9g

per serving

19.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

for panna cotta

tbsp

Caster Sugar

for rhubarb

Dairy

150

Double Cream

300

Buttermilk

Fruits

piece

Blood Oranges

juice and rind reserved

NutsSeeds

pod

Vanilla Pod

split lengthways

sprig

Fresh Mint

leaves picked and torn

Other

leaf

Gelatine Leaves

soaked in water until soft

Vegetables

300

Rhubarb

cut in 2cm pieces

Method

Preheat the oven to 140°C.

Bake the orange rind on a tray for 20 minutes until dry.

Simmer the rind, sugar, cream, and vanilla until sugar dissolves.

Dissolve squeezed gelatine in the hot cream and stir in buttermilk.

Pour into moulds and chill for 2 hours until set.

Preheat the oven to 200°C.

Roast rhubarb with sugar, orange juice, and mint for 12 minutes.

Unmould the panna cotta and serve with the roasted rhubarb.