Equipment
Equipment x6/ 100ml Dariol moulds or 6 white wine glasses.
Method
Preheat the oven at 180c then place the Rhubarb on a baking tray. Add the sugar, puree and a little water and cook until just soft remove allow cooling then refrigerating.
Warm the cream, milk and split vanilla pod scrape the seeds from the pod add this to the mixture. Bring to the boil add the sugar and remove from the heat. Place the gelatine sheets in cold water until it becomes a pulp then add this to the milk and cream and allow to dissolve then sieve into a clean container (Jug) and pour into your moulds cling film and allow to set in the fridge for 24 hours.
To Serve
If you have used dariol moulds place the mould into hot water for 5 seconds then give a quick shake and place on your plate. Add a few raspberries at the side then the rhubarb over the top.
If you have used a glass place the raspberries on the set cream then the rhubarb.
Italian Panna Cotta with Yorkshire Stewed Rhubarb & Fresh Raspberries
