Please create an account
or Log in to subscribe


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

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.

White Chocolate & Green Tea Panacotta with Rhubarb & Strawberries Poached in Rosé

Serves 6


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.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2013. All Rights Reserved

Web Design Sydney