Rose Panna Cotta with Roasted Rhubarb

⏱ 40 min · Serves 4

Silky vanilla-rose panna cotta, barely set so it wobbles when it hits the table, crowned with ruby roasted rhubarb and its rosy syrup. Elegant, make-ahead and quietly show-off.

Per serving: 565 kcal · 4.5g protein · 42.0g carbs · 42.0g fat

Ingredients

• 400ml double cream
• 150ml whole milk
• 70g caster sugar
• 1 vanilla pod, split and seeds scraped (or 1 tsp vanilla bean paste)
• 2.5 sheets platinum gelatine (about 4g)
• 1 tsp rosewater, plus a few extra drops to taste
• Neutral oil, for the moulds (if turning out)
• 300g rhubarb, trimmed and cut into 4cm batons
• 60g caster sugar
• 1 tbsp lemon juice
• 1 tsp grenadine or a splash of pomegranate juice (optional, for colour)
• 1 tbsp chopped shelled pistachios, to serve
• A few dried rose petals, to serve (optional)

Method

1. Soak the gelatine sheets in a bowl of cold water for 5 minutes until floppy.
2. Put the cream, milk, 70g sugar and the vanilla pod and seeds in a pan. Warm gently, stirring, until the sugar dissolves and the mixture just steams — do not let it boil. Remove from the heat and leave to infuse 5 minutes.
3. Squeeze the gelatine dry and whisk it into the hot cream until completely dissolved. Fish out the vanilla pod, then stir in the rosewater — taste and add a few extra drops if you want it more perfumed, but keep it subtle.
4. Strain through a fine sieve into a jug. Lightly oil four 150ml moulds (or use glasses and skip the oil) and divide the mixture between them. Cool, then chill at least 4 hours, ideally overnight.
5. Heat the oven to 180C/160C fan. Lay the rhubarb in a single layer in a baking dish, scatter with 60g sugar, lemon juice and grenadine if using. Cover with foil and roast 15–20 minutes until tender but still holding its shape.
6. Lift the rhubarb out carefully. Pour the juices into a small pan and simmer 3–4 minutes to a light syrup; cool.
7. To serve, dip each mould briefly in hot water, run a finger round the edge and invert onto a plate (or serve in the glasses). Spoon over the rhubarb and syrup, scatter with pistachios and rose petals.