Cooking with Yvonne

SPARKLING & CREAMY RHUBARB PANNACOTTA

SERVES 4 (5 HOURS INCLUDING CHILL TIME)

INGREDIENTS

For the Pannacotta: - 2 sheets leaf gelatine - 1 tsp vanilla bean paste - 200ml double cream - 200ml semi-skimmed milk - 50g caster sugar

Rhubarb Compote: - 400g slender pink rhubarb, trimmed 2cm - 50g caster sugar - 3tbsp prosecco - 1 orange

METHOD:

The Pannacotta: Half fill a medium bowl with cold water, add the gelatine sheets and leave to soften for 5 minutes. Put the milk and sugar into a medium saucepan. Add the vanilla bean paste. Heat the milk very gently until the sugar dissolves and the milk is almost at simmering point, stirring with a whisk to help break up any clumps of seeds. Do not allow to boil. Turn off the heat.

Take the softened gelatine sheets in one hand and squeeze the excess water back into the bowl. Drop the gelatine into the hot milk and stir until fully dissolved. Stir in the cream and pour the mixture carefully through a sieve into a large jug.

Put four wide ramekins onto a small tray and set four small glass tumblers at an angle in each one, using blue tac to hold in place. Pour the cream mixture into the tumblers. Cover lightly with cling film and chill for 4 hours, or overnight, until set. Or use freezer for 1 hour to speed up the time.

Rhubarb Compote: Cut 150g of slender pink rhubarb into 2.5cm lengths and put the rhubarb in a medium nonstick frying pan. Sprinkle with the sugar and give a small shake. Place on the hob over a medium heat and cover with a lid or heatproof plate. Cook for 5-6 minutes or until the rhubarb is tender but still holding its shape. Sprinkle orange zest and some juices.

Tip into a heatproof bowl and leave to cool. Cover and chill if making ahead. Take the pannacotta from the fridge. Stir the Prosecco very lightly not the rhubarb compote and spoon on top of the pannacotta immediately before serving.

SHORTBREAD BISCUITS

If you are giving Yvonne’s Sparkling Pannacotta a go, then we think her shortbread biscuits are a great addition to serve alongside...

MAKES ABOUT 24 (30 MINUTES)

INGREDIENTS

- 150g plain flour - 50g cornflour - 2 pinches of salt - 100g caster sugar - 100g semolina - 200g chilled, unsalted butter - 10g caster sugar, for sprinkling

METHOD:

Preheat the oven at 170c.

Mix the plain flour, cornflour, salt together in food processor. Then add caster sugar and semolina in it, and mix together again.

Grate butter (just out from the fridge) with a grater. It will look like grated cheese! Add it into the food processor, and blend well until all combined. It should be quite crumbly but still a bit sticky.

Apply immediately onto a small rectangle or square baking tin and press until all even and smooth, it should be about half an inch in length. Poke with a fork to make little holes. Sprinkle the caster sugar and give the tray a little shake.

Then bake for about 25 minutes until golden brown. When out of the oven, immediately cut them into squares with lines. Leave to cool, then take out the squares.

They taste better after 3rd day! That is if nothing is gone!

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MEET THE CHEF:

Dubbed 'Deaf Nigella', I am Yvonne, the founder of Yumma Food. I am a Deaf cook with a big personality. Love reading cookery books, retail shopping and spending time with my 3 teenagers, supportive husband and my Mum. My favourite food is avocado on homemade bread with sprinkles of sesame seeds and grated cheese, and balsamic vinegar.

Discover more at www.yummafood.co.uk