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.