Rhubarb Panacotta

Rhubarb Panacotta

 

536g Cream

100ml Milk

90g Sugar

1tsp Vanilla Extract

3 Leaves of Gelatine

80g Rhubarb puree

 

 

1.Bring milk and cream to boil with vanilla.

2.Take off heat add in sugar.

3. Add in softened gelatine (place in cold water for 5 mins, squeeze out water ) and stir well

4. Pass through sieve then stir in cool rhubarb puree.

5. Cool over bowl of ice water until starts to thicken then pour into moulds.

 

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