Panna Cotta's need to be prepared a day in advance, the gelatine should set so the
panna cotta is smooth and creamy. The sharp taste of the rhubarb is complemented by the
delicate flavour of the panna cotta.
Prep: 15 minutes plus 10 hours to set
Cook: 30 minutes
3 gelatin leaves
350ml full cream milk
350ml double cream
1 vanilla pod, cut in half lengthwise
100g caster sugar
150g caster sugar
400g rhubarb, trimmed and cut into 6cm pieces
Gelatine: Place the gelatin leaves in cold water to soften.
Place the milk, cream and vanilla pod in a saucepan. Carefully bring to the
boil. Remove from the heat and stir in the sugar and gelatin until dissolved.
Remove the vanilla pod and scrape the seeds into the cream mixture.
Pour the mixture into 4 ramekins or dariole moulds. Cover with cling film and
refrigerate for at least 10 hours.
Rhubarb Compote: Place the sugar, water cinnamon and lemon
zest in a saucepan. Place over a moderate heat and simmer until the sugar has
dissolved. Add the rhubarb and cook for a further 5-8 minutes so that the rhubarb is
tender but still holds its shape. Remove the rhubarb from the syrup and place in a
container or bowl. Return the syrup to the heat and reduce to a sticky syrup. Pour
over the rhubarb, allow to cool, cover and refrigerate until ready to serve.
To Serve: Remove the panna cottas from the refrigerator and
dip the moulds in boiling water, run a knife around the mould and turn out onto
serving bowls or plates. Place the rhubarb compote around the panna cotta.