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My Kitchen Rules NZ

TV ONE

Ep27 Neena and Belinda - Panna Cotta with Roasted Rhubarb and Orange with Salted Macadamia Crumb


Check out Neena and Belinda's Panna Cotta with Roasted Rhubarb and Orange with Salted Macadamia Crumb recipe from TV ONE's My Kitchen Rules NZ (Source: © Pepe De Hoyos)

© Pepe De Hoyos

Serves: 8

 

Ingredients

  • 1 Litre Double cream
  • 100gms Unrefined cane sugar
  • 4 Vanilla pods
  • 2 and 3/4 Gelatine leaves
  • 1 bunch Rhubarb trimmed into 2inch lengths
  • 3 Oranges – segmented without pith and squeeze the excess juice
  • Drizzle Pomegranate molasses
  • 3 Tbsp. Unrefined cane sugar – for rhubarb
  • 2 T Maple syrup
  • Salt To taste
  • Butter 25 grams
  • 200g Raw macadamia nuts
  • 2T Coconut sugar





Method

  1. Pour 750mls of double cream along with 2 vanilla pods in a saucepan, heat and reduce by 1/3. Put gelatin leaves into cold water to soak and soften for 5 minutes.
  2. Remove pods and scrape vanilla out and put back into cream mixture. Add softened gelatin and mix until combined cool down to room temperature.
  3. Whisk remaining cream and sugar together in a bowl and add to vanilla cream mix to this, mixing to dissolve sugar. Pass through a sieve to catch any lengths of vanilla that may be present and to ensure it is smooth. Pour into 8 moulds and refrigerate for 2 hours or until set.
  4. Place rhubarb lengths into a roasting pan, sprinkle with sugar, orange juice and pomegranate molasses, cover with foil and bake at 150 degrees for half an hour without stirring.
  5. Blitz the macadamia nuts to a crumb consistency. Melt butter in fry pan, add maple syrup, coconut sugar and sea salt to combine. Add the nuts to coat, then transfer them to the oven to caramelize and roast for 8 minutes or until golden. Let them stand and cool to crunch up.
  6. Pour boiling water into the sink or a roasting dish to help get the pannacotta out. Use a small knife to run around the top of the pannacotta rim. Dunk them for 3 seconds into the hot water and tip them out onto your serving plate.
  7. Combine the roasted rhubarb, orange segments and vanilla pod, drizzle with rhubarb juices and sprinkle down your salty macadamia nut crumbs.

 

This recipe has been supplied to TVNZ by the My Kitchen Rules New Zealand contestants. TVNZ has not tested this recipe and results may differ from those expected.  


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