Ginger pannacotta with rhubarb & hazelnut. This week we got some great rhubarb from Mark Murphy fruit & veg supplier and decided to throw up a quick little dessert. Ginger pannacotta: 1000ml double cream 150g caster sugar 5 candied stem ginger chopped 4 bronze gelatine Poached rhubarb: 500g Yorkshire rhubarb 400ml water 200g sugar Rhubarb foam: 500ml rhubarb poaching liquid 0.8g Lecite To garnish: Chopped hazelnuts Red vein sorrel 1. To make the pannacotta heat the cream, sugar and ginger up to the boil then take off the heat & leave to infuse for 40 mins. While doing this bloom the gelatine leaves in some cold water until they are soft, roughly for 5 minutes. Once the cream is infused then pass through a sieve and heat back until its warm to touch but not boiling. Add in the gelatine and mix with a spoon once dissolved then pour into your mould and set in the fridge for 2 hours. 2. Bring to the boil the 400ml water & 200g sugar. While this is on you need to peel the rhubarb with a small knife or peeler, keeping the peelings and add them to the syrup and let infuse for 30 minutes. The liquid will become bright pink. One the liquid is infused then strain out all the peelings and add the rhubarb to the liquid, bring it up to 60*c and leave it to rest off of the heat for 5-6 minutes until tender. If its still hard then leave for another couple minutes. 3. To make the foam you need to cool the reserved poaching liquid and add the lecite and blends with a small hand held kitchen blender until the foam arrises. Try and keep half the head of the blender out the liquid and rock it like a wave so you get the oxygen into the liquid, this will give you a better foam. 4. Place the peel hazelnuts into the oven for 4/5 minutes until golden brown. Chop them with a knife until you achieve a crumble consistency. To assemble the plate you'll need to dip the pannacotta mould into warm water for 1 second so that it pops out the mould properly. Place on the centre of the plate, place rhubarb around the pannacotta, a small sprinkle of hazelnuts, some foam and finally some red vein sorrel.