Panna Cotta with Rhubarb, Blood Orange and Grappa Recipe
A panna cotta to beat all other panna cottas, The River Cafe's version boasts that just-set wobble and a generous amount of grappa to cut through the rich vanilla cream. Served with bright pink...
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Cooking tools:
- Oven
- Baking dish
- Chef's knife
- Cutting board
- Paring knife
- Grater
- Citrus press
- Spoon
Ingredients
- 1.2l double cream
- 2 vanilla pods
- 2 lemons, rind finely pared and reserved
- 3 gelatine leaves
- 150ml of whole milk
- 150g of icing sugar
- 120ml of grappa, plus extra to serve
- 500g of rhubarb, ideally Champagne variety
- 1 blood orange
- 3 tbsp of Demerara sugar
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