Pannacotta with roasted rhubarb

Por_1126

Ingredients in this Recipe

1 leaves of beef gelatine, soaked in water
1 thumb sized piece of fresh ginger, peeled and grated
1 x 2.5cm/1inch cinnamon stick
115ml/4fl oz champagne, prosecco or other sparkling wine
2 tablespoons caster sugar
2 vanilla pods, scored and seeds removed
200g/7oz rhubarb
375ml/13fl oz double cream
70g/2oz icing sugar
70ml/2fl oz milk
finely grated zest of 1 lemon

Recipe Preparation

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