Panna cotta with poached rhubarb
For a lighter panna cotta, fromage frais replaces the usual cream, and lightly poached rhubarb provides a lovely contrast to the silky texture. The panna cotta can be made a day in advance, which is convenient if you are entertaining.
SERVES 6
For the panna cotta
3½ sheets of leaf gelatine
250ml milk
130g caster sugar
2 vanilla pods (ideally Bourbon), split in half lengthways
680g fromage frais, at room temperature
6 tiny mint sprigs
For the poached rhubarb
80g caster sugar
150ml cold water
180g young, tender rhubarb stems
For the panna cotta, soak the gelatine in a shallow dish of cold water for 5 minutes.
Put the milk, sugar and vanilla pods into a saucepan and place over a medium heat. As soon as it comes to the boil, remove from the heat. Immediately drain the gelatine, squeeze out excess water, then add to the hot milk, stirring with a whisk to dissolve.
Put the fromage frais into a food processor or blender. Remove the vanilla pods from the milk and, using the back of a small knife, scrape out the seeds and return them to the milk; discard the pods.
With the processor or blender on a low speed, slowly pour the hot, vanilla-infused milk onto the fromage frais then, once it is all added, increase the speed to medium and process for 1 minute until smooth. Strain through a fine chinois into a bowl.
Set the bowl over a larger bowl of iced water to cool the mixture quickly, stirring from time to time. When it is almost cold, divide between 6 panna cotta or dariole moulds, about 8cm diameter and 5cm deep. Refrigerate for at least 3–4 hours.
For the poached rhubarb, dissolve the sugar in the water in a pan over a medium heat and bring to the boil. Meanwhile, peel the rhubarb stems with a swivel peeler, then cut into fairly large julienne and lower them into the boiling sugar syrup. Poach at a low simmer for 30 seconds, then tip the rhubarb and syrup into a bowl. Set aside to cool, then refrigerate until ready to serve.
To serve, dip the base of a panna cotta mould into a bowl filled with just-boiled water for 10 seconds. Invert a plate over the mould then, holding them firmly together, turn over to unmould the panna cotta onto the plate. Repeat with the rest of the moulds.
Spoon the rhubarb around the panna cotta and pour a little of the syrup over it. Finish each panna cotta with a mint sprig and serve.