Vanilla Pannacotta with Rhubarb

chef : Stephane Borie : The Checkers, Montgomery (100x125)Rare Recipe from The Checkers, Montgomery

The Checkers in Montgomery is the latest Welsh restaurant to win a coveted Michelin star. Chef proprietor Stéphane Borie's menus offer the very best in classic French cooking, which is complemented by a comprehensive wine list, local real ales and a relaxed and friendly service.
 

Vanilla Pannacotta with Rhubarb (makes 6 darioles)
  

recipe : Vanilla Pannacotta with Rhubarb : The Checkers, Montgomery (300x250)

INGREDIENTS - PANNACOTTA



 

METHOD - PANNACOTTA

  1. Bring the milk, cream, sugar and scraped vanilla pod to the boil.
  2. Add the soaked gelatine and pass through a fine sieve into a bowl
  3. Sit the bowl of pannacotta over a bowl of ice and stir until mixture is thickened  to allow the vanilla to distribute evenly.
  4. Pour into dariole moulds and chill until set.

      

INGREDIENTS - RHUBARB


METHOD - RHUBARB

  1. Place the sticks in an oven proof dish and add all other ingredients.
  2. Cover with baking paper and then foil, making sure there’s a tight seal around the dish.
  3. Cook at 180°C till just tender, then cool.
  4. Taste syrup and add more sugar if required.
      

PRESENTATION

  1. Dip dariole moulds into hot water briefly and tip into bowl.
  2. Garnish with rhubarb batons and syrup. 

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