Rhubarb and orange panna cotta with Bird's Custard
Makes: 4
Serves: 4
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Recipe photograph by Clare Miller
Rhubarb and orange panna cotta with Bird's Custard
These rhubarb and orange panna cottas are made with Bird's Custard for a deliciously creamy dessert to share with friends
Makes: 4
Serves: 4
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Ingredients
- 3 sheets leaf gelatine
- 2 tbsp Bird's custard powder
- 568ml milk
- 2 tbsp sugar
Step by step
- Place 4 martini glasses on a baking tray in the fridge.
- Put the gelatine in a little cold water to soak and soften. Squeeze out the excess water.
- Meanwhile, make the custard up to pack instructions using the milk. When the custard has thickened and finished cooking, remove from the heat, keep stirring and allow to cool a little (if it is too hot the gelatine won’t set). Drop in the prepared gelatine sheets, whisk or stir vigorously until they are dissolved.
- Pour the custard into the glasses, and put them back in the fridge. Leave to set for four hours or overnight.
- For the purée, put the rhubarb and sugar in a saucepan with the orange juice. Gently heat until the rhubarb begins to release its juices, then bring to a simmer and cook for 10 minutes until the rhubarb is tender. Blitz in a mini food processor until smooth. Allow to cool.
- When ready to serve, top each panna cotta with 1-2 tbsp of the rhubarb purée and the orange zest. Serve any extra purée on the side, if you like.
