Gin Buttermilk Panna Cotta with Rhubarb Compote and Baby Doughnuts
This Gin Buttermilk Panna Cotta with Rhubarb Compote and Baby Doughnuts is a not too sweet, indulgent but light tasting treat! Beautiful to look at too!
Ingredients
- 300ml double cream
- 1 tsp vanilla bean paste
- 400ml buttermilk
- 50ml gin
- 3 gelatine leaves, soaked in cold water for 5 minutes
Tonic jelly
- 250ml tonic water
- 2 sheets gelatine
- 300g rhubarb, sliced
- 50g caster sugar
- 1 blood orange, juice and zest
To serve
- baby doughnuts
- mint sprigs
Method
- Heat the cream and vanilla in a pan. Bring to the boil, then take off the heat.
- Squeeze out the water from the gelatine and whisk into the cream. Cool, then whisk in the gin and buttermilk. Pour into ramekins and chill in the fridge for 4 hours.
- Heat ½ the tonic in a pan. Bring to the boil, then take off the heat.
- Squeeze out the water from the gelatine, then whisk into the hot tonic. Top up with the cold tonic. Cool, then pour into a tray and chill in the fridge for 4 hours. After 4 hours, cut into cubes.
- Roast half the rhubarb with half the orange and sugar in the oven
- Cook the rest of the rhubarb in the orange juice and sugar for 5 minutes, then cool. Blitz it with a squeeze of orange juice.
- To serve, turn out the panna cotta spoon over the rhubarb and garnish with tonic jelly, doughnuts and mint.
Ingredients
- 300ml double cream
- 1 tsp vanilla bean paste
- 400ml buttermilk
- 50ml gin
- 3 gelatine leaves, soaked in cold water for 5 minutes
Tonic jelly
- 250ml tonic water
- 2 sheets gelatine
- 300g rhubarb, sliced
- 50g caster sugar
- 1 blood orange, juice and zest
To serve
- baby doughnuts
- mint sprigs
Method
- Heat the cream and vanilla in a pan. Bring to the boil, then take off the heat.
- Squeeze out the water from the gelatine and whisk into the cream. Cool, then whisk in the gin and buttermilk. Pour into ramekins and chill in the fridge for 4 hours.
- Heat ½ the tonic in a pan. Bring to the boil, then take off the heat.
- Squeeze out the water from the gelatine, then whisk into the hot tonic. Top up with the cold tonic. Cool, then pour into a tray and chill in the fridge for 4 hours. After 4 hours, cut into cubes.
- Roast half the rhubarb with half the orange and sugar in the oven
- Cook the rest of the rhubarb in the orange juice and sugar for 5 minutes, then cool. Blitz it with a squeeze of orange juice.
- To serve, turn out the panna cotta spoon over the rhubarb and garnish with tonic jelly, doughnuts and mint.
