bohemianwanderer – This orange and cardamom panna cotta with baked rhubarb serves four people and combines citrus fragrance with gentle spice. Preparation takes about ten minutes, followed by a thirty-minute infusion, forty minutes of cooking, and at least three hours of chilling. The method focuses on careful flavor extraction and proper setting to achieve a smooth texture.
Begin by pouring the double cream and whole milk into a saucepan. Add the finely grated orange zest and caster sugar to the pan. Lightly crush the green cardamom pods using a rolling pin to release their seeds, then add them to the mixture. Place the saucepan over medium heat and warm gently until small bubbles begin to break the surface. Do not allow the mixture to boil. Once warmed, remove the pan from the heat and leave it to infuse for thirty minutes to develop flavor.
While the cream infuses, prepare the rhubarb. Heat the oven to 200°C, or 180°C with a fan setting, equivalent to 390°F or gas mark six. Arrange the rhubarb pieces in a single layer in a large baking dish. Sprinkle evenly with caster sugar, orange juice, and Pernod. Cover the dish tightly with foil and bake for twenty to twenty-five minutes. The rhubarb should be tender when pierced with a knife but still retain its shape. Taste and adjust the sweetness if necessary, especially if the rhubarb is particularly tart.
Soak the gelatine sheets in a bowl of cold water for five minutes until softened. Remove the gelatine from the water and gently squeeze out any excess liquid. Place the softened gelatine into a clean bowl. Reheat the infused cream mixture gently until warm, then strain it through a fine sieve directly over the gelatine. Whisk until the gelatine dissolves completely.
Gradually beat the warm cream mixture into the Greek yoghurt until smooth and evenly combined. Pour the mixture into four moulds, glasses, or ramekins. Transfer them to the refrigerator and chill for at least three hours, or until fully set and firm to the touch.
Baking the Rhubarb and Serving the Finished Dessert
Once the panna cotta has set, prepare to serve. Carefully dip the base and sides of each mould into boiling water for a few seconds. Use a palette knife to gently loosen the edges. Turn the panna cotta out onto serving plates with care to maintain their shape.
Spoon the baked rhubarb and its juices around each panna cotta. The syrup created during baking will add color and acidity to balance the rich cream. Serve immediately while chilled.
The finished dessert offers a smooth, lightly spiced cream contrasted by soft, tangy rhubarb. The orange zest enhances freshness, while cardamom provides subtle warmth. The texture should be delicate yet stable. This dish is best enjoyed cold, with the fruit arranged neatly around the set creams.
