Rodda's Cornish clotted cream vanilla-seeded panna cotta, with Cornish Fairings and rhubarb compote

Cornwall-based chef and restaurateur, Emily Scott has collaborated with Rodda’s, whose iconic Cornish clotted cream has graced tables for over 130 years, to create a set of exclusive springtime recipes using fresh seasonal ingredients.

Ingredients – rhubarb compote:

1kg rhubarb

Zest and juice of 2 oranges

1 vanilla pod, split lengthways

125g caster sugar


Ingredients – panna cotta:

Serves 8


700g Rodda’s Cornish clotted cream

250 ml Rodda’s Cornish milk

1 vanilla pod (bean), split

2 1⁄2 sheets of gelatine, soaked

150g icing sugar, sifted


Ingredients – Cornish fairing:

Serves 20


60g Rodda’s Cornish butter, softened

125g plain flour

50g desiccated (dried shredded) coconut, plus extra for dusting

2 level teaspoons baking powder

1 3⁄4 level teaspoons bicarbonate of soda (baking soda)

1 tablespoon ground ginger

60g caster sugar

75g golden syrup


Ingredients – Rodda’s clotted cream ice cream:

1 can sweetened condensed milk

600g Rodda’s clotted cream

1 vanilla pod, scrape vanilla from the pod


Method - 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 until the rhubarb is tender but still holding its shape.


Method – 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 clotted cream, all of the milk and the split vanilla pod into a heavy-based pan and slowly bring to just under a simmer. Remove 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. 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 and stir to dissolve. Pour the infused mixture through a fine sieve onto the cold clotted cream and icing sugar and stir well. Pour into small espresso mugs, then chill in the refrigerator for at least 3 hours or overnight.


Method - 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. Stir in the sugar and golden syrup and combine to form a dough. 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 in the middle of each ball of dough. Make sure they are spaced well apart as they will spread out during cooking. Bake in the oven for 8-10 minutes. Remove and let cool.


Method - Rodda’s clotted cream ice cream

Put the condensed milk, Rodda’s clotted cream and vanilla into a large bowl. Beat with an electric whisk until thick. Place into a loaf tin, cover with cling film and freeze until frozen. I can never resist giving it a stir every 30 minutes (no ice cream maker required).


To serve, top the Panna Cotta with the rhubarb compote, an extra spoonful of Rodda’s clotted cream and eat with the Cornish fairings sandwiched with the clotted cream ice cream.