Rate this recipe!
| Servings |
|
Ingredients
Rhubarb & Ginger Jelly
- 150 g Sugar (granulated)
- 175 ml Water
- 20 g Ginger (Peeled & sliced)
- 350 g Rhubarb (sliced)
- 2 Gelatin (sheets)
- Lemon(s) (juice, to taste)
Vanilla Yogurt Panna Cotta
- 250 g Yogurt (best with Greek yogurt)
- 250 g Double cream
- 60 g Sugar
- 1 Vanilla bean (whole)
- 1/4 tsp Salt
- 3 Gelatin (sheets)
Strawberry & Elderflower Jelly
- 250 g Strawberries
- 125 g Elderflower liqueur
- 250 ml Water
- 60 g Sugar
Garnishes
- 6 small Strawberries (whole with stems attached)
- 120 g Double cream (whipping)
- 2 tsp Sugar (granulated)
- 1/2 tsp Vanilla (extract)
Ingredients
Rhubarb & Ginger Jelly
Vanilla Yogurt Panna Cotta
Strawberry & Elderflower Jelly
Garnishes
|
Rate this recipe!
|
Instructions
- Arrange six Champagne coupe or serving glasses on a roomy shelf in the refrigerator. Each glass should hold at least 250ml in volume. There should be enough space above the glasses so that you can comfortably pour the liquid layers in. For a tilted rhubarb layer, arrange the glasses so that they are tilted at a shallow angle but stable enough to stay in place.
- Combine the sugar, water and ginger slices in a medium saucepan. Bring the mixture to a simmer over medium heat, stirring to dissolve the sugar. Add the rhubarb pieces and simmer for 10-15 minutes, stirring occasionally to break down the rhubarb.
- Meanwhile, place the gelatin sheets in a small bowl of cold water to soften.
- Remove the ginger slices from the rhubarb mixture and discard the ginger. Strain the rhubarb mixture through a sieve into a liquid measuring cup and allow the liquid to drip through. (Pushing on the solids will make for a cloudier liquid.) There should be around 250-275mL of rhubarb liquid. (If there is more than 275mL of rhubarb liquid, set aside the excess for another use. If there is less than 250mL, add additional water to make up the necessary volume.) Taste the rhubarb liquid for acidity; it should be sweet/tart. If it is too sweet, add ½ tsp of lemon juice and taste again for balance; add a little more if needed.
- Remove the softened gelatin sheets from the water and squeeze out any excess. Add the gelatin sheets to the rhubarb liquid while it’s still warm.
- Slowly pour 40-45ml of rhubarb liquid into each glass, being careful not to slosh the liquid up the sides. The easiest way to do this is to measure out each 40-45ml portion into a small liquid measuring cup with a pouring spout.
- Allow the rhubarb layer to set for at least 2 hours or until firm.
Vanilla Yogurt Panna Cotta
- Measure out the yogurt and set aside to allow it to come up to room temperature.
- Place the vanilla bean on a small cutting board and use a thin sharp knife to cut it in half lengthwise. Run the back of the knife along the split pod to scrape out the vanilla seeds.
- Combine the whipping cream, sugar, vanilla seeds, vanilla pod, and salt in a small saucepan. Heat the mixture over medium heat until it is barely simmering, stirring to dissolve the sugar and disperse the vanilla seeds. Remove the saucepan from the heat and allow the vanilla to infuse for 20 minutes.
- Meanwhile, place the gelatin sheets in a small bowl of cold water to soften.
- Remove the vanilla pods from the cream mixture. (The pods can be saved to flavour tea, hot chocolate or steamed milk.)
- Remove the softened gelatin sheets from the water and squeeze out any excess. Add the gelatin sheets to the cream mixture while it’s still warm.
- Allow the cream mixture to cool until it is room temperature or barely warm to the touch.
- Whisk in the yogurt until it is evenly incorporated. The vanilla seeds should be evenly dispersed through the mixture. Allow the mixture to cool to room temperature. Give the mixture a quick stir before pouring it on top of the rhubarb layer; the vanilla seeds should be suspended evenly throughout the liquid.
- If the glasses were tilted in the refrigerator, rearrange them so that they are sitting level. Pour 80ml (⅓ cup) of the cooled yogurt mixture into each glass.
- Allow the yogurt layer to set for at least 2 hours or until firm.
Strawberry & Elderflower Jelly
- Remove the stems from the strawberries and finely dice them into pieces. The pieces need to be small enough so that they do not stick above the edge of the glasses once they are placed on top of the yogurt layer.
- Combine the elderflower liqueur, water, and sugar in a small saucepan. Heat the mixture over medium heat, stirring occasionally to dissolve the sugar. Remove the saucepan from the heat to allow the mixture to begin cooling.
- Meanwhile, place the gelatin sheets in a small bowl of cold water to soften.
- Remove the glasses from the refrigerator and arrange the strawberry pieces in a single layer in each glass. Try to minimize moving the pieces as much as possible so that the vanilla yogurt layer remains undisturbed.
- When the elderflower liquid has cooled to room temperature, pour a thin layer of it (2-3mm) into each glass so that the strawberry pieces are only partly covered but not enough so that they float. Move the glasses back to the refrigerator for 45 minutes – 1 hour to allow the elderflower jelly to set and hold the strawberry pieces in place.
- Once the elderflower jelly has set, evenly divide the remainder of the elderflower liquid into the glasses. The strawberry pieces should just be fully covered by the liquid. Allow the strawberry layer to set for at least 2 hours or until firm.
To Finish & Serve
- Whip the whipping cream, sugar and vanilla together to soft peaks.
- Place a small scoop of whipped cream on top of each glass.
- Garnish each glass with a small strawberry. Serve immediately after garnishing.
Share this Recipe