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Rhubarb with Rose Pannacotta

Rhubarb with Rose Pannacotta

This recipe was created for Love British Food by one of our favourite chef Michael Wignall of Gidleigh Park Restaurant

Rhubarb with Rose Pannacotta


  • For the Rose pannacotta
  • 400ml Whipping Cream
  • 200ml Milk
  • 45g Sugar
  • 2 Leaves of Gelatine
  • 10g Rose Water
  • For the Rhubarb
  • 500g fresh Rhubarb
  • 50g Icing Sugar
  • For the Ginger burnt butter
  • 200g Butter
  • 80g Milk Powder
  • 10g Ground Ginger
  • For the Chocolate Gel
  • 340g Dark Chocolate, cut into small pieces
  • 400g Whipping Cream
  • 200ml Milk
  • 2.5 Leaves of Gelatine
  • 10g Glucose


  • For the Rose Pannacotta -
    - Firstly soak the 2 Gelatine Leaves in cold water
    - Meanwhile add all of the other ingredients to a bowl and mix gently
    - Add the now softened Gelatine and continue to mix until the Gelatine has added to the mixture
    - Place the mix into your preferred container and place into the fridge to set
  • For the Rhubarb -
    - Place all the ingredients into a pan and cook slowly for around 25 minutes, until the juices have escaped the Rhubarb
    - Once the juices have appeared in the pan, pass off using a fine sieve into a bowl and separate the Rhubarb segments from the liquor

  • For the Ginger Burnt Butter
    - Melt the butter in a pan until it has formed a caramel colour
    - Now add the milk powder and the ground ginger and stir until all the ingredients have bonded and formed a light paste. Cook for 1 minute
    - Pour the mixture onto a dry tea-towel to allow all of the juices to drain and leave to cool

  • For the Chocolate Gel
    - Place the Glucose, Milk and Cream into a pan and bring to the boil
    - Meanwhile soak the Gelatine in cold water until soft
    - Now place the Gelatine into the boiled cream mix and stir until dissolved
    - Once the Gelatine has disappeared, pour the mix over the chocolate and whisk until the chocolate has melted
    - Allow to cool and transfer the mixture into your preferred container