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Stewed Rhubarb And Panna Cotta

Stewed rhubarb





  1. Chop up the rhubarb into small 2 – 3 cm lengths.  Put everything together into a heavy pan with the lid on.  Bring to the boil and simmer for 3 – 5 minutes and then leave to cool. 

Panna Cotta




  1. Split open the vanilla pods and scrape out the seeds.  Chop the split vanilla pods in half. 
  2. Put the seeds and vanilla pods into a pan, together with the double cream and sugar.  Bring to the boil and gently simmer for 5 minutes.  Take out the vanilla beans and leave to cool. 
  3. While the vanilla-cream is simmering, add the cold water to a small pan and sprinkle the gelatine on top of the water and leave for 5 minutes.  While the vanilla-cream is cooling, warm the gelatine until clear.  Now mix the gelatine into the vanilla-cream. 
  4. Pour into ramekins, cover and chill for about 3 hours.


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