What to do with forced rhubarb?
Rosemary panna cotta with rhubarb granita
500ml double cream
200ml full-fat milk
1 sprig rosemary
150g sugar
3 sheets gelatine
1 split vanilla pod
1 bnch forced rhubarb, roughly chopped
1/2 bottle champagne
zest of 1 lemon & 1 orange
200g sugar
1 split vanilla pod
For the panna cotta
Pour the cream and milk into a heavy-bottomed saucepan. Add the sugar, vanilla pod and seeds to the cream and milk mixture. Add the rosemary. Gently bring cream and milk to the boil, stirring occasionally, then remove from the heat. Leave to stand for 30 minutes to allow the flavour of the rosemary to infuse. Using a sieve, strain the liquid into a clean bowl.
Soak the gelatine sheets for about a minute in cold water to soften. Add the gelatine to the mixture and stir until it has completely dissolved. Leave to cool.
Pour panna cotta mixture into six small glasses or ramekins and leave to set in the fridge for at least two to three hours or overnight.
Leave at room temperature for 30 minutes before serving.
For the granita
Combine rhubarb, sugar, zest & vanilla in a medium depth baking tray. Pour over champagne and cover with baking parchment.
Poach in the oven for 15 - 20 minutes or until rhubarb is tender. Allow to cool.
Freeze the mixture & liquid in a sealed bag overnight.
Just before serving, blend in batches with a food processor or upright blender until a granular ice texture is achieved. Do not over mix as it will turn into a slush.
Serve granita on top of panna cotta with dehydrated rhubarb or a glass of champagne.
