White Chocolate & Green Tea Panacotta with Rhubarb & Strawberries Poached in Rosé. Welcome in the new season with bursts of colour and flavour! A delectable sweet dessert for a lovely spring afternoon.
1 cup milk
1½ cups thickened cream
3 green tea bags
1 vanilla bean
200g white chocolate, finely chopped
1¼ tsp gelatine powder
Poached Rhubarb & Strawberries
1 cup dry rosé wine
½ cup caster sugar
1 bunch rhubarb, washed, trimmed and sliced into 5cm lengths
250g strawberries, hulled and halved
Grease 6 x ½ cup ramekins or dariole moulds. Place on a baking tray.
Place milk and cream into a saucepan with the tea bags. Split and scrape vanilla bean. Add to saucepan. Bring to a gentle simmer and simmer gently for 5 minutes. Remove from heat and set aside for 5 minutes. Remove tea bags and stir in chocolate.
Place 1 tablespoon water in a small jug. Sprinkle over gelatine. Place jug in a small pan of simmering water. Stir until dissolved then add to cream mixture. Remove vanilla bean and pour into prepared moulds or ramekins. Chill for at least 4 hours or overnight until set.
To poach fruit, simmer wine and sugar in a small saucepan until reduced by half. Add rhubarb to pan and simmer gently for 3 minutes. Add strawberries. Simmer for a further
1 to 2 minutes or until just softening. Remove and place in a heatproof bowl. Chill. Turn out panacotta.
Serve with poached rhubarb and strawberries.