Serves – 6 portions depending on the size of you mould –
Time – Takes approximately 45 mins.
Difficulty – 3/10
5.5 leaves of gelatine (bronze)
1/2 tsp vanilla seeds
A handful of rhubarb
Soak the gelatine leaves in cold water until soft. Meanwhile bring the milk, cream, sugar and vanilla seeds to the boil, remove from the heat and whisk in the gelatine leaves until dissolved. Pass through a fine sieve and pour into moulds to set in the fridge for a couple of hours.
Top and tail the rhubarb and put the trimmed bits to one side. With the offcuts place in a small pan with water and a little sugar to make small syrup first. Pass through a sieve and use the now pink rhubarb syrup to poach your rhubarb roughly for three minutes on a gentle simmer.
Once your panna cotta has set, dip in hot water for 10 seconds to loosen – turn mould upside down to remove and serve with the poached rhubarb.