A lovely light dessert with beautifully contrasting flavours: the panna cotta is light, fresh and ever so slightly tart whilst the rhubarb is lovely and sweet: the two come together in perfect harmony and this dessert takes just a few minutes to make – simply delicious!
What you need…
2 leaves gelatine
350ml double cream
225ml Stones Green Ginger Wine
30g caster sugar
3 pieces sliced stem ginger, from a jar
2 sticks rhubarb, trimmed and cut into little chunks (3 sticks if they’re skinny)
What to do…
Pop the gelatine into some cold water to soften.
Meanwhile, bring the cream and ginger wine to the boil in a medium-sized pan, stirring gently. As soon as it starts to bubble, remove from the heat. Squeeze the water from the gelatine sheets and pop them into the cream and ginger wine mixture. Stir until the gelatine is dissolved and the mixture is thickened.
Sieve into a jug and then pour into 6 pretty glasses or ramekins.
Pop in the fridge to set for at least 4 hours.
To prepare the rhubarb, heat the sugar, water and stem ginger in a small saucepan, bringing it to the boil. Add the rhubarb and cook on the high heat for 1 minute, then remove from the heat, cover the pan with cling film and set aside, leaving the rhubarb to finish cooking in the residual heat.
When ready to serve, spoon the rhubarb and juices over the panna cottas and just dive in!
Dead easy and it takes no time!