Vanilla Pannacotta with braised Rhubarb – yum yum

Every one of us in the Landed Houses office is a bit of a foodie – and some of our beautiful houses are sharing their recipes. We’re kicking off the end of May with something rather special from Carlton Towers…


Here at Carlton Towers, we’re always being asked what our Head Chef, Andy, would recommend for a completely summery pudding. Here is one of his favourites that he’s prepared for this weekend’s wedding. We hope you enjoy!

Chef’s Recipe 1: Vanilla Pannacotta with braised Rhubarb – a delicious summer treat.

Serves 8.



To make the Pannacotta you will require the following:

600g Double Cream

200g Milk

80g Sugar

3 Vanilla Pods, scraped

3-4 Gelatine Leaves

Preparation Method:

Boil together the cream, milk, sugar and vanilla

Take of the boil and add softened gelatine leaves

Stir over ice to thicken and evenly distribute vanilla seeds

Pour into dariole moulds and leave to set in the fridge for 2 hours


To make the Rhubarb as tasty as possible Chef suggests:

250g rhubarb cut into batons

100g sugar

Zest ½ orange

½ vanilla pod, scraped

Preparation Method:

Mix all ingredients together and put into lidded pan

Cook in over 180 degrees until bubbles appear around the edge of the pan, take out and leave to cool


Et voila!


Oo yes! Thank you Andy! For more lovely recipes from Carlton Towers, do visit

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