- 300ml double cream
- 100g sugar
- Sprig of rosemary
- 1 vanilla pod scraped out
- 1.5 leaves of gelatine (i use the large rectangle sheets that can be bought of amazon, 2g each sheet)
- 300g rhubarb
- 30g sugar (approx)
Put the gelatine in a bowl of cold water and set aside to soften.
Heat the milk, cream, sugar, vanilla pod & the rosemary and bring to the boil, turn off and set aside for a couple of minutes to infuse.
Sieve the rosemary out of the liquid.
Take the gelatine out of the water and add it to the hot liquid, stirring. Pour into dariole moulds or espresso cups and put in the fridge to set (I do them the day before I need them).
Cut the rhubarb into batons, place on a baking tray and sprinkle generously with sugar, add a bit of water to encourage the beautiful pink syrup and cook for 15 mins at 180c or until they start to feel soft.
If you're turning the panacottas out & using dariole moulds dip into hot water for a couple of seconds and then turn out onto a plate or you can use small vessels like espresso cups to serve with the cold roasted rhubarb, and decorate.
I like making rhubarb vodka to serve with it. Cut up some more rhubarb, pop it into a large jar and sprinkle over sugar then top with vodka and leave for about 4 weeks or until it has turned a gorgeous pink colour. Then strain and serve ice cold. Enjoy!
