Ginger pannacotta, rhubarb & hazelnut

Andrew Temple

Andrew Temple

20th January 2014
Andrew Temple

Ginger pannacotta, rhubarb & hazelnut

Sweet

Method

Ginger pannacotta with rhubarb & hazelnut. This week we got some great rhubarb from Mark Murphy fruit & veg supplier and decided to throw up a quick little dessert. Ginger pannacotta: 1000ml double cream 150g caster sugar 5 candied stem ginger chopped 4 bronze gelatine Poached rhubarb: 500g Yorkshire rhubarb 400ml water 200g sugar Rhubarb foam: 500ml rhubarb poaching liquid 0.8g Lecite To garnish: Chopped hazelnuts Red vein sorrel 1. To make the pannacotta heat the cream, sugar and ginger up to the boil then take off the heat & leave to infuse for 40 mins. While doing this bloom the gelatine leaves in some cold water until they are soft, roughly for 5 minutes. Once the cream is infused then pass through a sieve and heat back until its warm to touch but not boiling. Add in the gelatine and mix with a spoon once dissolved then pour into your mould and set in the fridge for 2 hours. 2. Bring to the boil the 400ml water & 200g sugar. While this is on you need to peel the rhubarb with a small knife or peeler, keeping the peelings and add them to the syrup and let infuse for 30 minutes. The liquid will become bright pink. One the liquid is infused then strain out all the peelings and add the rhubarb to the liquid, bring it up to 60*c and leave it to rest off of the heat for 5-6 minutes until tender. If its still hard then leave for another couple minutes. 3. To make the foam you need to cool the reserved poaching liquid and add the lecite and blends with a small hand held kitchen blender until the foam arrises. Try and keep half the head of the blender out the liquid and rock it like a wave so you get the oxygen into the liquid, this will give you a better foam. 4. Place the peel hazelnuts into the oven for 4/5 minutes until golden brown. Chop them with a knife until you achieve a crumble consistency. To assemble the plate you'll need to dip the pannacotta mould into warm water for 1 second so that it pops out the mould properly. Place on the centre of the plate, place rhubarb around the pannacotta, a small sprinkle of hazelnuts, some foam and finally some red vein sorrel.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.