Shopping list to serve 4
500g rhubarb
30g caster sugar
60ml apple juice
225ml double cream
225ml milk
75g caster sugar
2 gelatin sheets
a drop of red food colouring
For the fans of rhubarb it is the best time of year to make this rhubarb dessert! Go to the market, you can find the most beautiful rhubarb in abundance there. Mini-monsters usually do not like rhubarb very much. But if you replace the rhubarb with 250g fresh strawberries the kids can make two desserts per person disappear ;)
How to make panna cotta
Preparation: preheat the oven to 200°c and place baking paper on the baking tray.
Cut the rhubarb in 4 cm pieces.
Wash it and pat it dry.
Weigh the clean rhubarb.
Spread the rhubarb on the baking tray.
Sprinkle sugar and drip applejuice on the rhubarb.
Roast the rhubarb until just soft in app. 10 minutes.
Keep some pink rhubarb pieces in reserve.
Purée 200 grams of roasted rhubarb in the blender, for strawberry panna cotta pureé 200 grams of fresh strawberries.
Now we start on the panna cotta
Soak the gelatin leafs in cold water.
Dissolve the sugar in the cream on low heat.
Keep stirring until the sugar is completely dissolved.
Squeeze the gelatin leaves dry, add them to the cream and stir until dissolved.
Stir the rhubarb pureé into the cream mixture, remove from the heat and let it cool slightly.
Measure the right amount of milk.
Stir in the milk and stir until you get a well combined mixture.
Of course you leave out the rhubarb purée if you make strawberry panna cotta. You add the strawberry purée instead of the food colouring.
Add a drop of food colouring.
Stir the foodcolour into the mixture.
Rinse 4 ramekins with cold water.
Fill them with the liquid panna cotta.
Put the pannacotta overnight in the fridge to stiffen.
Turn out the panna cotta unto a plate and decorate with the reserved rhubarb (or strawberries).