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Lemon Panna Cotta with Roasted Rhubarb and Toasted Meringue

Serves Serves 6
  • Steps
  • Ingredients

Steps

  • Preheat oven to 180 C.
  • To make the panna cotta, combine the gelatine and 2 tablespoons water in a small bowl and set aside to bloom.
  • Place the cream and sugar in a saucepan set over medium heat and cook until sugar is dissolved, about 2 minutes. Remove from heat and mix in the lemon juice. Add the bloomed gelatine and mix to dissolve. Strain the panna cotta through a sieve and pour into 6 x 125 mls ramekins. Place the ramekins in the fridge until set, about 2 hours. (Or place in the freezer to set, about 45mins)
  • Meanwhile, to make the shortbread crumble, combine the flour and sugar in a bowl. Add the butter and mix using your fingers until the mixture resembles coarse bread crumbs. Transfer mixture onto a baking tray and pat down to 5 mm thick. Place in the oven and bake 15-20 minutes or until the edges begin to turn gold.
  • Remove from the oven and once cool enough to handle, crumble into coarse crumbs. Season with salt and set aside.
  • To roast the rhubarb, place sticks on a baking tray, sprinkle with sugar and squeeze half a lemon over. Place in the oven and allow to cook for 10 – 15 minutes or until soft and the edges are beginning to caramelise. Remove from the oven and set aside.
  • Meanwhile, to make the Swiss Meringue, combine the egg whites and sugar into a heatproof bowl and set over a double boiler, set over medium heat. Whisk constantly until the sugar is dissolved and the whites are warm to the touch, about 2 minutes. Remove from the heat and transfer to the bowl of an electric mixer. Whip until stiff, glossy peaks form, about 4-5 minutes. Transfer to a piping bag and set aside at room temperature.
  • To make the White Chocolate Ganache, place the white chocolate in a bowl. Place the bay leaves and cream into a small saucepan and set over medium heat. Allow to heat until small bubbles are beginning to form at the sides of the saucepan, about 2 minutes. Discard the bay leaves and pour cream over the white chocolate and stir to combine. Set aside, in the fridge until thick, about 10 – 15 minutes.
  • Meanwhile to make the Raspberry Coulis, push the thawed raspberries through a sieve into a small bowl to remove the seeds. Add the sugar and vanilla extract, stir to combine and set aside.
  • To make the Vanilla Tuile, place all the ingredients in a medium bowl and whisk to form a smooth paste. Spread the mixture as thinly as possible onto a paper lined baking tray to make 8 rectangles about 8cm x 4cm. Place in the oven and allow to cook until golden brown, about 5-6 minutes. Remove from oven, peel off the paper and immediately roll into wafer sticks.
  • To serve, divide the crumble mixture between 6 plates. Remove the panna cotta from fridge and dip ramekins into warm water to loosen the sides. Turn out a panna cotta onto the crumble on each plate. Divide the rhubarb between the plates. Pipe some meringue on to the plate. Colour meringue with blow torch, if desired. Decorate the plate with white chocolate ganache and raspberry coulis. Garnish with fresh blueberries, raspberries and micro herbs and a rolled tuile.

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