Rhubarb Jelly:
Ingredients:
- 1 bunch red rhubarb (trimmed and cut into small pieces)
- Juice of an orange
- 200gms caster sugar
- 600mls water
- For every 500mls of liquid use 6 sheets of titanium gold leaf gelatine
Method:
Stew rhubarb in water, orange juice and sugar until all of the colour is drained from the rhubarb and has coloured the liquid.
Drain through a fine meshed sieve without pushing the pulp through the sieve.
Soak the titanium leaf gelatine in cold water for 5 mins, squeeze out the water then add the softened gelatine to the clear warm liquid and dissolve.
Rinse out your individual moulds with water and drain leaving a few droplets of water clinging to the mould (glass in my case.)
Line the bottom third of individual moulds with the rhubarb pink jelly and set in refrigerator.
PS. I have also made the jelly with our Rose Big Men In Tights.
Also there'll be left over jelly so save the stewed rhubarb and liquid remaining and serve at a later time.
Ricotta Panna Cotta:
You can use our local Quark from the The Second Mouse Cheese Company, goat's curd or even thick Greek yoghurt instead of ricotta.
Recipe serves 6
Ingredients:
- 165 g fresh ricotta (Paesanella is best)
- 400mls cream
- 125mls milk
- 1/2 T Vanilla paste
- 80 g caster sugar
- 3 titanium leaf gelatine
Method:
Heat 200mls cream, the milk and sugar until just boiling.
Soak leaf gelatine in cold water for a few minutes, squeeze dry and stir in warm mixture until dissolved.
Blend ricotta (or substitute) and remaining cream, mix with warm cream and gelatine mix and then pour into appropriate moulds on top of the already set rhubarb jelly. Refrigerate until set.
Unmould and serve with roast rhubarb, strawberries or raspberries or pomegranate seeds.
Shortcuts:
Buy a couple of tubs of Yalla stewed rhubarb with ginger and vanilla yoghurt.
Simply serve ricotta or vanilla yoghurt with the stewed rhubarb and a fine biscuit.