Buttermilk Panna Cotta with Prosecco Roasted Rhubarb from Justin Narayan
Ingredients
2 teaspoons powdered gelatin
1 cup thickened cream
120g raw caster sugar
1 tsp vanilla bean paste
2 cups buttermilk
Roast Rhubarb
2-3 stalks of rhubarb
15g raw caster sugar
60ml prosecco
Method
Bloom gelatin by placing it in a small bowl with equal amounts of water.
Place cream and sugar in a saucepan and bring to heat, stirring constantly until just before boiling, you’ll start to see steam.
Then place in gelatin and mix well until all the sugar and gelatin has dissolved all to cool slightly then add in your butter milk and vanilla and stir well.
Pour into your desired serving vessel then allow to set in the fridge for 4 hours overnight.
For the roast rhubarb preheat oven to 170C, slice up your rhubarb into 2-3 cm lengths place in a baking tray lined with foil, place in your rhubarb in one layer, sprinkle with sugar and prosecco wrap tightly in foil and roast for 15 mins remove from the oven and allow to cool.
To plate either top your panna cotta with a few pieces of rhubarb or invert onto a plate to enjoy the jiggle.
Buy Acceptable Prosecco