DanChef Live Event Recipe: Coconut Pannacotta with Roasted Rhubarb Compote and a Shortbread Biscuit
Pannacotta – best prepared at least 6hours in advance the night before and stored in the fridge:
- coconut milk, 1 can,
- 200ml double cream,
- 200g castor sugar,
- 5 gelatine leaves,
Soak the gelatine in cold water and leave to soften. Mix the double cream, coconut milk and sugar in pan and warm until sugar is dissolved. Gently stir in the softened gelatine and then pour into moulds or shallow bowls and leave to set in fridge for 6 hours or overnight.
- 150gs plain flour, 1
- 100gs butter(softened),
- 50gs sugar,
- 2-3 drops of vanilla extract,
- splash of water
Mix the flour, butter, sugar and vanilla extract together in a bowl until they come together. Add the splash of cold water and mix to form a dough. Roll the dough and cover in clingfilm. Leave in the fridge to cool. Once cold cut into small rounds (using a pastry cutter shape) and bake for 15 minutes at 170 degrees Celsius (320 degrees Fahrenheit, gas mark 4)
- 2-3 rhubarb stalks cut to desired size
- 2 tablespoons sugar
Place the chopped rhubarb on a baking tray,sprinkle with sugar and bake till soft in oven at 170 degrees Celsius (320 degrees Fahrenheit, gas mark 4) and allow to cool.
Place the rhubarb on top or to the side of your prepared pannacotta and serve with the shortbread biscuit.