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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.

DessertFruitDinner PartyRhubarbPanna Cotta

Estimated Nutrition

Per Serving Total
Calories 353.2 kcals 1412.8 kcals
Carbohydrates 36.1 grams 144.5 grams
Fat 22.2 grams 88.6 grams
Protein 4.9 grams 19.4 grams
Cook Time
30 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
75
g
Caster Sugar
for panna cotta
1
tbsp
Caster Sugar
for rhubarb
Dairy
150
ml
Double Cream
300
ml
Buttermilk
Fruits
2
piece
Blood Oranges
juice and rind reserved
NutsSeeds
1
pod
Vanilla Pod
split lengthways
2
sprig
Fresh Mint
leaves picked and torn
Other
2
leaf
Gelatine Leaves
soaked in water until soft
Vegetables
300
g
Rhubarb
cut in 2cm pieces

Steps

  • 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.