Shortbread recipe
Bake these classic shortbread biscuits to wow a crowd. You only need four ingredients, but you can mix it up with lemon or orange zest, or try adding chopped pistachios
Tonka bean panna cotta with roasted rhubarb
- Preparation and cooking time
- Prep:
- Cook:
- plus 4 hours chilling
- More effort
- Serves 4
Skip to ingredients
For the panna cotta
- 3 sheets gelatine
- 1 tonka bean(see tip)
- zest ½ orange
- 300ml pot double cream
- 200ml whole milk
- 50g soft light brown sugar
For the roasted rhubarb
- 200g thin forced rhubarbtrimmed, rinsed and cut into 5cm/2in-long batons
- 50g golden caster sugar
- juice 1 orange
Nutrition: per serving
- kcal518
- fat42g
- saturates26g
- carbs29g
- sugars29g
- fibre1g
- protein4g
- salt0.1g
Method
step 1
To make the panna cotta, put the gelatine in a bowl of ice-cold water and set aside. Grate the tonka bean into a medium saucepan and add the orange zest, cream, milk and sugar. Bring to the boil, stirring occasionally. Remove from the heat and leave to cool for a few mins. Remove the gelatine from the water, squeezing out any excess water, and add to the cream mixture, stirring until fully melted. Pour the panna cotta mixture into a jug and divide between four dariole moulds. Carefully press a piece of cling film onto the surface of each pudding and chill for at least 4 hrs or until fully set.
step 2
Heat oven to 190C/170C fan/gas 5. Put the rhubarb, sugar and orange juice in a small roasting tin and cook in the oven for 15-20 mins or until the rhubarb has softened but is still holding its shape.
step 3
To serve, remove the panna cotta from the fridge and carefully peel off the cling film. Fill a bowl with hot water and dip each dariole mould into the water for about 10 secs to loosen the puddings. Invert onto a plate, tapping the mould firmly if it doesn’t release easily. Serve with the rhubarb and a little of the syrup (this can be warm or cold).
