PANNA COTTA
1 gelatine leaf
125ml whole milk
125ml double cream
25g caster sugar
½ tsp vanilla extract
2 small pieces liquorice, sliced
RHUBARB COULIS & DRINK
80g home grown rhubarb, diced
1 tbsp caster sugar
Glass of Hill Farm Apple Juice with ginger
PANNA COTTA
1. Soak the gelatine leaf in a little cold water, until soft.
2. Heat the milk, cream, sugar, vanilla extract and liquorice in a saucepan. Stir until liquorice is dissolved. Remove the pan from the heat.
3. Squeeze the water out of the gelatine and add to the pan. Stir until dissolved. Pour the mixture into small ramekins.
4. Refrigerate until set.
RHUBARB COULIS & DRINK
1. Preheat oven 180C, Gas mark 5.
2. Line a baking tray with baking parchment. Mix the rhubarb with the sugar and put onto the tray. Bake until soft, remove from the oven and leave to cool.
3. Blend the rhubarb to make a coulis.
4. Use some of the coulis with the dessert and blend the rest with some apple juice to serve as a drink.
TO SERVE
Turn the panna cottas out on to a plate and serve with rhubarb coulis. Pour the rhubarb apple drink into a glass.
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