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Stewed Rhubarb And Panna Cotta

Stewed rhubarb

 

Ingredients:

 

 

  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

 

Ingredients:

 

  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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