Rhubarb and Custard Panna Cotta recipe - Great British Chefs
This rhubarb and custard panna cotta recipe makes the most of the season's most colourful crop, served with Victoria's recipe for ginger crumble topping for add
Ingredients
- 150g of forced rhubarb, the pinker the better
- 35g of caster sugar
- 35g of water, or the same weight in ice cubes if using a sous vide bag
- 4 large egg yolks
- 100g of caster sugar, or vanilla sugar if possible
- 350ml of single cream
- 1 vanilla pod, seeds scraped out
- 3 gelatine leaves, soaked in cold water for 10 minutes
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