This creamy dessert’s gelatinous texture is similar to a firm custard and can be sliced to serve. Alternatively, decorative moulds can be used to create unique presentations. Note: The dessert needs to be refrigerated overnight to set. The heady Frangelico rises across the palate and is finished by the velvety, foamy texture of the mousse and a flash of banana.
3 cups half and half cream
1/4 cup superfine or berry sugar
2 vanilla pods, split, seeds removed
4 tsp gelatin powder
1 3/4 tsp gelatin powder
2 cups dark red rhubarb stalks, diced
2/3 cup water
1 cup superfine or berry sugar
6 Tbsp water
6 Tbsp superfine or berry sugar
1 cup rhubarb, diced
squeeze of lemon
1. In a small saucepan, combine half the cream, half the sugar and 1 vanilla pod with seeds.
2. Dissolve sugar over low heat until almost boiling. Stir in gelatin until completely dissolved.
3. Cool 10 min. Pour about 1/2″ of mixture into six small ramekins. Chill at least 3 hours, until set.
1. Heat water, rhubarb and sugar on medium until bubbly.
2. Reduce heat, cover and simmer until fruit is tender and the liquid is dark pink. Strain through a fine sieve.
3. Add gelatin to liquid, stirring until dissolved. Cool 10 min. Pour about 1/2″ of liquid over the vanilla layer in the ramekins. Chill at least 3 hours.
4. Repeat the process for the first vanilla layer. Chill overnight.
5. To unmould panna cotta, dip the ramekins in a bowl of hot water and insert the tip of a sharp knife around the edge before inverting on a plate.
1. In a medium saucepan combine rhubarb, sugar and lemon.
2. Cook on medium heat until liquid becomes red. Strain and serve with panna cotta.
Yield 6 servings