Panna cotta is an egg free recipe anyway, but I thought I’d have a go at making one and share my recipe with you all, I have to say it’s one of the easiest things to make! This recipe came out quite firm so I think you could probably get away with only 3 gelatine leaves!
Cooking time: approx 10 minutes
Preparation time: 20 minutes plus at least 2 hours to chill
- 300ml Double cream
- 250ml Semi skimmed milk
- 4 Gelatine leaves
- 25g Sugar
- Seeds from 1 vanilla pod (you can use the pod too)
For the roasted rhubarb
- 4 Sticks of rhubarb
- 1tbsp sugar
- Drop of water
- Pre heat the oven to 180C
- Heat the cream, milk, sugar & vanilla seeds and pod in a pan over a medium heat
- Soak the gelatine leaves in cold water for 5 minutes until soft
- Squeeze the water out of the gelatine leaves and add to the cream mix and stir until the gelatine has dissolved.
- Once the gelatine has dissolved in to the cream mixture, take off the heat and remove the vanilla pod
- pour the mixture in to 4 moulds and chill in the fridge for a least 2 hours, the panna cotta is ready when it looks set and doesn’t move in the mould
- Next, put the rhubarb, sugar and water in to an oven dish, cover and roast in the oven for approx 15 mins, remove from the oven and allow the rhubarb to cool.
- When you are ready to serve, remove the panna cotta from the fridge and turn out on to a plate (to remove the panna cotta from the mould easily, place the mould quickly in to hot water to loosen it). Place the rhubarb on top of the panna cotta and pour a little of the rhubarb juice around the edge.