Dairy… who doesn’t like dairy? (Ok I am leaving all those people with lactose intolerance or another dairy related disease out of the equation here)
Delicious whipped cream, the sweet and sour combination of buttermilk or a wonderful glass of cold milk on a hot summerday. I love dairy! Now weirdly enough you can hear a lot of contradictions when it comes to dairy being healthy or not. One claims it is healthy, the other says it is certainly not. No matter what; I like it, so I decided it is healthy.. You can probably argue if this recipe is healthy which is doubtful but it is really tasty anyway!
For the foodblog event the theme this month is dairy. And with the enormous amount of events and challenges going on on various foodblogs around the world it is hard to realize there is a fun event every month in Holland as well.
So over to this delicious dessert. For the top layer I used a layer of rhubarb that I passed through a cheesecloth and to be honest that might have been overdoing it a bit. Next time I’ll just use a regular sieve because the cloth was too finely woven. But I had to use it as part of our black box adventure so… that’s what I did!
Before I put in the rhubarb I first pureed it in the blender. That looked awful but was really delicious.
- 60 ml fresh lemon juice
- 3,5 leaves of gelatin
- 280 ml double cream
- 120 gr sugar
- 1 1/2 tbsp of finely grated lemon zest
- 470 ml buttermilk
- 1 vanille pod the marrow
gelatinlayer with rhubarb
- 500 gr rhubarb
- cinnamon stick
- Put the gelatin leaves in a bowl of cold water and put them in one by one. Leave to soak for five minutes.
- In the meantime heat the double cream, sugar and lemon juice slowly until almost boiling in a heavy saucepan. Stir until the sugar is dissolved, then remove from the heat.
- Squeeze the gelatin leaves until most fluid has gone out and stir them through the hot cream mixture til dissolved. Stir in the buttermilk and the vanilla marrow til everything is combined.
- Pour the mixture into glasses, ramekins or custard moulds. You can use anything for that, depending on how you want to present it.
- Cover with some plastic and leave to set for at least four hours in the fridge. Preferably a whole night if you have the time. At least chil it while you're making the rhubarb layer.
- Clean the rhubarb and cut into chunks of about 2 cm. Remove the top and bottom of the stalks and throw those out.
- Place them in a saucepan with a little bit of water, a cinnamon stick and some sugar. Don't add to much sugar but depending on the acidity of the rhubarb you can ad more or less. Taste as soon as the rhubarb starts to soften.
- Remove the cinnamonstick once the rhubarb is done and pass through a sieve so you're left with just the fluids.
- Soak 1 gelatin leave in cold water while you heat the rhubarb a tiny bit so it can be dissolved. No need to bring to the boil.
- Leave to cool while you carefully pour the rhubarb on top of the pannacotta. Make a nice layer and put back in the fridge to set
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.