One of our favourite signature dessert dishes that we love to serve to customers is none other than Vanilla Bean Panna Cotta with Teeling Whiskey & Rhubarb Compote.
We have a great partnership with Teeling Whiskey Distillery as they have a great venue for events in Dublin and to honour this, we got our Executive Chef to incorporate Teeling Whiskey to create delicious dishes.
Without further ado, here is the recipe for Vanilla Bean Panna Cotta infused with Teeling Whiskey & Rhubarb Compote.
2x (10 ml) gelatin
3 (45 ml) cold water
2 vanilla beans
1 (375 ml) cream
1 (125 ml) milk
1 (75 ml) sugar
1 1/2 cups (375 ml) fresh or frozen sliced rhubarb
1/2 cup (125 ml) sugar
2 tablespoons (30 ml) water
1/4 cup Teeling Whiskey
In a bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes. Set aside.
Split the vanilla bean in half lengthwise. With the tip of a knife, remove the seeds. Set aside.
In a saucepan, gently heat the cream, milk, and sugar with the vanilla seeds and pod and stir for about 10 minutes. Remove from the heat. Add the gelatin and stir with a whisk until completely dissolved. Strain.
You will need six 125 ml (½ cup) ramekins or glasses. For easy unmoulding, lightly oil the glasses or ramekins or rinse them under cold water. Drain and without drying, quickly add the panna cotta mixture. Cover the cooled panna cotta with plastic wrap to prevent it from drying out. Refrigerate for at least 6 hours.
In a small saucepan, bring all the ingredients to a boil. Reduce back to low heat and taste. Simmer for about 5 minutes or until the rhubarb breaks apart. Let cool and refrigerate for about 3 hours.
Remove the plastic wrap over the panna cotta and top it with the rhubarb compote.