Vanilla Pannacotta, Champagne Rhubarb Jelly

Vanilla Pannacotta, Champagne Rhubarb Jelly
4 hours

This decadent dessert is so light and refreshing, and make a wonderful finish for your special occasion. better still, its so simple to make and makes you look like a goddess in the kitchen!

  • 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.

For the jelly....

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