Ingredients:
For the Base
150g
all butter shortbread biscuits, crushed into fine crumbs.
40g butter, melted.
For the panna cotta
2 gelatine leaves softened in water
250ml milk
250ml double cream
1 tsp vanilla extract
25g sugar
For the rhubarb topping
5 Rhubarb sticks
3 tablespoon sugar
some water
1 Gelatine leaf softened in water
Method
1. Make the biscuit base by combining the butter and biscuits, place in the base of a cake tin and then set in the fridge.
2. Make the panna cotta by gently warming the milk, cream, vanilla and sugar in a pan, then add the softened gelatine leaves and heat until melted.
3. Pour the mixture over the biscuit base and allow to set for at least 2 hours in the fridge.
4. Cook the rhubarb with the sugar and a little water. The juice will come out of the rhubarb and combine with the sugar to create a flavoured stock syrup. Add the softened gelatine and heat until melted. Pour this on top of the set panna cotta and allow one hour to set in the fridge.
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