Panna Cotta with Rhubarb & Redberry Compote

Serves 6

Ingredients:

• 1 tsp powdered gelatine

• 3 tbsp boiling water

• 600ml cream

• 1 tsp pure vanilla extract

• 1/4 cup castor sugar

• 1 cup Barker’s Professional Rhubarb & Redberry Compote

Method:

1. Put the boiling water into a small bowl and sprinkle the gelatine over top (do not stir).

2. Put the cream, vanilla and sugar into a saucepan and bring to the boil - stirring to dissolve the sugar. Remove from the heat.

3. The gelatine should be melted and no longer grainy, so mix gently and add to the cream mixture. Mix well ensuring the gelatine is evenly distributed

4. Pour into 6 x 75ml dariole moulds. Cover and place in the refrigerator for two hours.

5. To unmould, run a small knife around the edge of the moulds. Serve each panna cotta with a good dollop of Barker’s Professional Rhubarb and Redberry Compote.

This Recipe Uses: