Rhubarb and Custard Panna Cotta recipe
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
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Cooking tools:
- Sous vide circulator
- Oven
- Saucepan
- Whisk
- Mixing bowl
- Ramekin
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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