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:
Zest and juice of 2 oranges
1 vanilla pod, split lengthways
125g caster sugar
Ingredients – panna cotta:
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:
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.