Panna Cotta with a Rhubarb Sorbet & Compote

Panna Cotta

1 Litre of Double Cream

60g Caster Sugar

2 Vanilla Pods, Split and Seeds scraped out

10g Gelatine Leaves

Rhubarb Compote

900g Rhubarb cut into small pieces

1 Orange zest and juice

100g Caster Sugar

Rhubarb Sorbet

500g Rhubarb

225g Caster Sugar

Juice of 1 Lemon

150ml Water

Panna Cotta

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!

Rhubarb Compote

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.

Rhubarb Sorbet

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.