Prosecco and Rhubarb Panna Cotta- Justine Pattison's delicious dessert
Try this easy recipe for creamy panna cotta, served with rhubarb and prosecco compote. Although this recipe is simple to make allow extra time for chilling overnight.
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Ingredients
- 2 sheets leaf gelatine
- 1 vanilla pod
- 200 ml double cream
- 200 ml semi-skimmed milk
- 50 g caster sugar
- 400 g slender pink rhubarb, trimmed and cut into 2-3cm lengths
- 50 g caster sugar, (plus extra to taste)
- 3 tbsp prosecco
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