Serves 4
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For the panna cotta:

For the jelly:

  1. For the panna cotta, soak the gelatine leaves in a little cold water until soft.
  2. Place the milk, cream, sugar, vanilla pod and seeds into a pan and bring to a simmer. Remove the vanilla pod and discard.
  3. Squeeze the water out of the gelatine leaves, then add to the pan and remove from the heat. Stir until the gelatine has dissolved.
  4. Divide the mixture among six or eight glasses and leave to cool. Place into the fridge for at least an hour, but preferably longer until completely set.
  5. For the rhubarb jelly, soak the gelatine leaves in cold water for five minutes until soft, then squeeze out any excess moisture.
  6. Combine the rhubarb, grenadine, water and sugar in a saucepan and gently heat until the rhubarb starts to leach its juice and turns the sugar into a syrup.
  7. Bring to a boil, then lower the heat to a simmer and cook for 10 minutes.
  8. Strain the rhubarb syrup into a jug. Add the gelatine and set aside to cool.
  9. When the rhubarb liquid is fully cooled, pour it carefully over the set panna cottas. Return to the fridge for at least 2-3 hours and allow to set completely.
  10. Remove from the fridge about 20 minutes before serving. If desired, serve with extra poached rhubarb on top.

Nutrition Facts

Per Serving: 133kcals, 2.2g fat (1.3g saturated), 28.6g carbs (26.3g sugars), 1.8g protein, 1g fibre, 0.322g sodium

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