Emily Scott’s Rodda’s Cornish clotted cream vanilla panna cotta with roasted rhubarb, served with Cornish fairings

Method

How to make the rhubarb compote:

• Preheat the oven to 120°C (100°C fan/225°F).
• Wash the rhubarb and cut into uniformly sized pieces and arrange in a baking dish.
• Sprinkle the orange zest and juice, the vanilla pod, and the sugar over the rhubarb.
• Gently cook in the oven for 45 minutes or until the rhubarb is tender but still holding its shape.
• Allow the compote to cool before serving. This compote will last up to 2 weeks in the fridge or 6 months in the freezer.

How to make the panna cotta:

• Immerse the gelatine in a small bowl of cold water and leave to soak.
• For the panna cotta, add half of the Rodda’s Cornish clotted cream, all the milk and the split vanilla pod into a heavy-based pan and slowly bring to just under a simmer.
• Remove the mixture from the heat and leave to infuse for 10 minutes.
• In a separate bowl, combine the remaining Rodda’s clotted cream with the icing sugar.
• After 10 minutes has passed, return the infused clotted cream mixture to the heat to warm through. Remove the gelatine from the water, squeezing out any excess liquid, then add to the warmed clotted cream mixture and stir to ensure the gelatine has dissolved.
• Do not boil the mixture, just warm enough to allow the gelatine to dissolve into the Rodda’s clotted cream (if you heat the clotted cream too much it will separate when setting).
• Once the gelatine has dissolved, pour the infused mixture through a fine sieve onto the cold clotted cream and icing sugar. Then stir the mixture well.
• Once well stirred, pour the infused mixture into small espresso mugs, then chill in the refrigerator for at least 3 hours or overnight.
• To serve, top the panna cotta with the rhubarb compote, an extra spoonful of Rodda’s clotted cream.

How to make the Rodda’s clotted cream ice cream:

• Put the condensed milk, Rodda’s clotted cream and vanilla into a large bowl and beat with an electric whisk until thick.
• Place the mixture into a loaf tin, cover with cling film and freeze until frozen.
• Top tip: give the mixture a stir every 30 minutes to ensure the mixture doesn’t separate. This saves the need for an ice cream maker!

How to make the Cornish fairings:

• Preheat the oven to 150°C (130°C fan/300°F).
• Add the softened Rodda’s Cornish butter to a mixing bowl, then add all the dry ingredients, except the sugar, and mix together.
• Once mixed, stir in the sugar and golden syrup to form a dough. The dough can be frozen at this stage to be used for another day.
• Roll pieces of the mixture into 16g balls (about the size of a large grape) and place on a baking sheet. Gently press your thumb into the middle of each ball of dough. Make sure they are spaced well apart as they will spread out when baking. Bake in the oven for 8-10 minutes. Once baked, remove from the oven, and allow to cool.
• To make the ice cream sandwiches, allow the ice cream to soften ever so slightly. Scoop out a spoonful and place in the middle of a biscuit and then place another biscuit on top. Gently squeeze together and smooth around the sides.
• Repeat this process with the other biscuits and place your ice cream sandwiches in the freezer until you are ready to serve.