Vanilla Panna Cotta Recipe - Great British Chefs

Ingredients

• 312ml of milk
• 187g of caster sugar
• 2 vanilla pods, split
• 6 1/2 gelatine leaves, soaked
• 500ml of double cream
• 200ml of rhubarb, juice
• 15ml of grenadine syrup
• 2 gelatine leaves, soaked
• lemon juice, to taste
• 600ml of milk
• 100g of milk powder
• 150g of crystallised stem ginger
• 4 egg yolks
• 100g of caster sugar
• 100g of Sosa Procrema
• 100g of plain flour
• 100g of butter
• 200g of rhubarb, pureed (we use Boiron)
• 60ml of grenadine
• Isomalt sugar, see method for quanitity
• 200g of Bramley apple, peeled and diced
• 200g of crystallised stem ginger
• 3 sticks of rhubarb, medium
• 50ml of rhubarb, juice