deliciouslyorkshire | Recipes | Rhubarb Pannacotta

This recipe is part of our Assiette of Rhubarb dessert that combines this dish with Rhubarb Cheesecake, Ginger Crunch Ice Cream and Rhubarb Jelly.

Brought to you by Stephanie Moon – deliciouslyorkshire Champion of the year 2009-2010 and Rudding Park – a privately owned luxury hotel and golf course set in beautiful Parkland within easy access of both York and Leeds.

Deliciouslyorkshire seasonal offers available at www.ruddingpark.co.uk or visit the Wild Cook’s Blog for more wild food recipes.

Method

1. Simply boil the milk with the split vanilla pod dispersing the seeds throughout the milk.
2. Once it has boiled take off the heat.
3. Soak the gelatine leaf in cold water and when soft, squeeze dry.
4. Add to the milk and mix in with a wooden spoon until melted.
5. Remove the vanilla pod.
6. Next whisk in the mascarpone and allow it set until sloppy in the fridge.
7. Spoon a little of the reserved rhubarb compote from the jellies into the shot glasses then pour over the pannacotta.