Rhubarb & Rose Panna Cotta with Oatmeal Shortbread & Earl Grey Syrup
Ingredients
For the Rhubarb (Purée & Garnish):
- 1 pound locally sourced rhubarb
- 2 tablespoons granulated sugar
- 4 tablespoons rosé or Sauternes wine
For the Panna Cotta:
- 2 leaves gelatin or 2 teaspoons powdered gelatin
- 2½ ounces granulated sugar
- 5 ounces heavy cream
- 11 ounces buttermilk (I used my favorite, Calder) zest from 1 Meyer lemon
For the Shortbread:
- 1 cup unsalted butter, softened
- ½ cup packed dark brown sugar
- 3 cups oat flour (Gluten-free Bob’s Red Mill)
- ½ cup rice flour, white or brown
- ½ teaspoon fine sea salt
For the Syrup:
- 1 cup water
- 1 cup granulated sugar
- 3 tablespoons loose Earl Grey tea
Instructions
- For the Rhubarb (Purée & Garnish): Cut rhubarb in 2-inch lengths. Put in small roasting pan. Add rosé (or Sauternes) to pan and sprinkle with sugar. Roast at 375° for 15 minutes, or until soft. Separate 6 ounces of the roasted rhubarb. Purée it in food processor. Set aside the remainder to use as a garnish for the dessert. For the Panna Cotta: If using gelatin leaves, soak in cold water until softened. After 5 minutes, remove from water, squeeze out excess water and set aside. If using powdered gelatin, sprinkle over ¼ cup cold water. Let sit to bloom. In a small pan, bring sugar and cream to a simmer. Stir until sugar is dissolved. While mixture is simmering on low, add bloomed gelatin. Stir until gelatin melts, keeping heat low. Gelatin will begin to denature if this comes to a hard boil. Take off heat. Stir cream mixture with reserved rhubarb purée, buttermilk and ½ teaspoon zest from Meyer lemon. Pour into 4-ounce molds. Chill in fridge for 4 hours or overnight. For the Shortbread: Line a 9- by 9-inch baking dish with parchment. Cream together butter and brown sugar for 1 minute, until lightened. Add dry ingredients and mix until just combined. Press dough into pan and prick with fork. Chill dough for 1 hour. Preheat oven to 325°. Remove dough from refrigeration. Bake 40 minutes. After slightly cooled, cut into desired shape (traditionally rectangular logs or triangular wedges). For the Syrup: Bring sugar and water to a boil. Simmer gently until sugar is totally dissolved. Add tea leaves. Take off heat. Let steep for 10 minutes, then strain. Reduce slightly for thicker syrup.
Notes
Assembly:
Set out plates for dessert. To unmold panna cotta, briefly dip the bottoms of the molds in a larger bowl of hot water. Invert panna cotta onto dessert plate. Grate additional Meyer lemon zest on top of panna cotta. Add a spoonful of cooled Earl Grey Syrup to the base of the panna cotta. Add a couple planks of the reserved roasted rhubarb alongside the panna cotta. Line up shortbread on the side of the plate to dip in panna cotta and syrup.
