Panna cotta base:
- 300 ml full milk
- 300 ml pure cream
- 4 x sheets of gelatin
- 1 x tbsp vanilla paste or 1 vanilla pod
- 30 g muscovado or other sugar
- Start by preparing the panna cotta base. Soak the gelatin leaves in a bowl of cool or room temperature water until the gelatin leaves become soft and almost transparent.
- In a small pan bring the milk, cream, vanilla paste and sugar to a simmer. Lightly stir with spoon – don’t use a whisk as you will create air bubbles. Once the sugar has melted add the gelatin leaves (make sure to squeeze as much water as possible out of the gelatin). Place into the panna cotta mixture and stir through.
- Place some mini pots, cups or panna cotta forms onto a tray. Pour in the panna cotta mixture into each pot evenly. Transfer into the fridge and set for 1-2 hours.
- When the panna cotta pots are nearly set, prepare the rhubarb by roughly chopping it up (removing the ends) and transferring into a medium pot with the sugar. Add half a cup of water as well, bring to the boil then reduce the heat and allow to simmer for 10-15 minutes, stirring occasionally. Remove from the heat and place 1 large tablespoon into each panna cotta pot. Top with almond flakes and enjoy!
Prep time: 15 minutes
Cook time: 30 minutes
Set time for panna cotta: 1-hour minimum
Makes: 6 panna cotta pots