Panna Cotta with Roasted Rhubarb

Recipe-16002

Course Desserts Total Time Under 2h

Ingredients in this Recipe

1 thumb sized piece of fresh ginger, peeled and grated
1 x 2.5cm/1 inch cinnamon stick
1 ½ leaves of gelatine, soaked in water
115ml/4 fl oz Champagne, Prosecco or other sparkling wine
2 tablespoons caster sugar (granulated sugar)
2 vanilla pods, scored and seeds removed
200g/7oz rhubarb
375ml/13fl oz double cream (heavy cream)
70g/2 ½ oz icing sugar (confectioners' sugar)
70ml/2 1/2 fl oz milk
Finely grated zest of 1 lemon

Recipe Preparation

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