Panna Cotta with Rhubarb Compote Recipe
Panna Cotta's need to be prepared a day in advance, the gelatine should set so the panna cotta is smooth and creamy. The sharp taste of the rhubarb is complemen
Ingredients
- 3 gelatin leaves
- 350ml full cream milk
- 350ml double cream
- 1 vanilla pod, cut in half lengthwise
- 100g caster sugar
- 150g caster sugar
- 300ml water
- 400g rhubarb, trimmed and cut into 6cm pieces
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