Ginger Panna Cotta with Poached Rhubarb

Ginger Panna Cotta with Poached Rhubarb

Ginger Panna Cotta with Poached Rhubarb

Prep Time
5 Minutes
Cook Time
15 Minutes
Give this classic Italian dessert a British twist with the addition of poached rhubarb to create this rich yet surprisingly light dessert.

This panna cotta recipe is elevated with the addition of Schwartz ground ginger to really give it a kick, while the vanilla-flavoured rhubarb and its juices help cut through and deliver a refreshing finish.

See how simple it is to create this great-tasting dish below…
  • For the panna cotta:

  • 600 millilitre (1 pint) double cream

  • 75 gram (3 ounce) caster sugar

  • 2 teaspoon Ground Ginger

  • 3 sheets leaf gelatine, soaked in water to soften

  • For the rhubarb:

  • 1 Vanilla Pod

  • 350 millilitre (12 fluid ounce) dry white wine

  • 50 gram (2 ounce) light brown caster sugar

  • 675 gram (1½ pounds) rhubarb


  • 1 Combine the cream, sugar and Ginger in a saucepan. Bring to the boil slowly and simmer gently for 5 minutes. Add the gelatine, stir well until completely dissolved and remove from the heat. Pour the cream into 4 ramekins and chill in the refrigerator until completely set.
  • 2 Split the Vanilla Pod in half lengthways and scrape the seeds into the wine in a large saucepan. Add the sugar and the pod itself, bring to a simmer. Trim the ends of the rhubarb and cut into 5cm lengths, add the rhubarb to the saucepan and simmer gently until the rhubarb has just begun to soften. Remove from the heat, cover with cling film and leave to cool. Chill in the refrigerator.
  • 3 To serve, place a pile of poached rhubarb with a good spoonful of poaching liquor on a plate, dip the edges of the ramekin in hot water to loosen the panna cotta then invert onto the plate, carefully remove the ramekin leaving the panna cotta. Serve immediately.