Panna Cotta with a Rhubarb Sorbet & Compote
1 Litre of Double Cream
60g Caster Sugar
2 Vanilla Pods, Split and Seeds scraped out
10g Gelatine Leaves
900g Rhubarb cut into small pieces
1 Orange zest and juice
100g Caster Sugar
225g Caster Sugar
Juice of 1 Lemon
Place cream, sugar, vanilla pods and seeds into a pan and bring to a gentle simmer, stir until the sugar as dissolved, then remove from the heat.
Place the Gelatine leaves in a dish with a little water, leave to stand for 5 minutes.
Remove the softened Gelatine leaves from the liquid and squeeze out any excess, put to one side. Remove the vanilla pods from the cream then add the Gelatine and stir until dissolved.
Divide the mixture in to 6 pudding moulds. Put in the fridge for a few hours.
Once they have set, turn out on to a plate!
Put all the ingredients into a pan and cook down the rhubarb until soft.
Let it cool and put over Panna Cotta, or next too just before you serve.
Wash, trim and cut the rhubarb into 1 inch chunks.
Place rhubarb, sugar, lemon juice and water in a pan and gently cook until soft, around 15-20 minutes.
Allow rhubarb to cool then blend mixture in a liquidizer until smooth.
Freeze in an air tight container stirring every hour to prevent ice crystals forming until set, around 4-6 hours. Alternatively use an ice cream maker to churn then store in an air tight container and freeze for around 4 hours until set.