Vanilla Pannacotta, Champagne Rhubarb Jelly

• For the panna cotta, soak the gelatine in a little cold water to soften them.
• Place the milk, cream, sugar, and vanilla seeds in a pot and bring to the boil.
• Squeeze the water out of the gelatine leaves and whisk them into the hot milk and give it a stir until dissolved.
• Allow to cool slightly and pour evenly into 4 glasses. Place in the refrigerator to set (approx. 1 hour)
• To make the jelly, place the rhubarb, grenadine, water and sugar in a pot and simmer gently (without stirring) until the rhubarb is cooked (approx. 10minutes) but not mushy! Strain the rhubarb while keeping the rhubarb intact for decoration later.
• Soak the gelatine in a little cold water until softened. Add the gelatine into the rhubarb syrup and stir until dissolved. Allow to cool for 1 hour.
• When the panna cotta has set, pour the rhubarb jelly on the top of the 4 glasses equally. Allow to set again for 2-3 hours.
• Decorate the panna cotta with the cooked rhubarb and serve with some buttery shortbread cookies, yum! 😉

• 4 gelatine leaves (any supermarket brand)
• 330ml milk
• 330ml cream
• 35g caster sugar
• 1 vanilla pod split lengthways and seeds scraped out.

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For the jelly....

• 4 leaves gelatine (any supermarket brand)
• 400g rhubarb cut into 3” lengths.
• 30ml grenadine
• 60ml water
• 140g caster sugar