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In my previous post, I presented the story of Julie Thai, a chef and food blogger. Below is her favourite simple dessert recipe from her previous catering business.

Vanilla Dream: Vanilla Rhubarb Panna cotta and Poached Pear

Vanilla Panna Cotta

Serves 4

  • 300ml cream
  • 75ml milk
  • 55g sugar
  • ¼  tsp vanilla essence
  • 1.5 gelatin leaves (bloomed = soaked gelatin leaves in cold water to softened)

Combine milk, sugar and vanilla in a pot and heat until just before boiling point. Add the bloomed gelatin leaves and stir to combine. Pour mixture into a bowl and place the bowl over another bowl of iced water to cool. Stir every 10 minutes until the mixture starts to thicken. Pour the mixture into 4 ramekins evenly. Set in fridge overnight.

Rhubarb Compote

This recipe will make more than 4 serves required.

  • bunch rhubarb
  • 500g  caster sugar
  • 1L water
  • cinnamon stick
  • ½  lemon

In a pot combine, water, sugar, cinnamon, lemon and bring to the boil. Cut the rhubarb into 1 cm cubes. Add the rhubarb to the liquid, cover with baking paper and a plate on the surface to immerse the fruit in the liquid. Cook on a low heat for 15 minutes until the fruit is soft but still holds it’s shape). Separate the rhubarb and the liquid, and reduce the liquid by half the amount by boiling it. Add the rhubarb in again and cool. Refrigerate.

Spoon 2 tablespoons of rhubarb compote on top of the set panna cotta to serve.

Poached Pear

Serves 4

  • 2 buerre bosc pears
  • 400g caster sugar
  • 1L water
  • cinnamon stick

In a pot combine, water, sugar and cinnamon and bring to the boil. Peel, core and cut the pears in half. Add the pears to the poaching liquid, cover with baking paper on the surface and add a plate to immerse the fruit into the liquid. Cook on a low heat for 15 minutes or until the fruit is soft and you can poke a toothpick in with ease. Scoop out all the pears to cool. To serve, cut the stem out and thinly slice into 4 fans. Place on top of the rhubarb compote.

 

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