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rhubarb panna cotta

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.

Vanilla layers
3 cups half and half cream
1/4 cup superfine or berry sugar
2 vanilla pods, split, seeds removed
4 tsp gelatin powder

Rhubarb layer
1 3/4 tsp gelatin powder
2 cups dark red rhubarb stalks, diced
2/3 cup water
1 cup superfine or berry sugar

Rhubarb sauce
6 Tbsp water
6 Tbsp superfine or berry sugar
1 cup rhubarb, diced
squeeze of lemon

Vanilla layers
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.

Rhubarb layer
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.

Rhubarb sauce
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

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