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.
