- 3 Gelatine Leaves
- 250ml Milk (we used Sheep’s milk from J&L Grubb, the makers of Cashel & Crozier Blue Cheese)
- 250ml double cream
- 1 Vanilla Pod (split lengthways, seeds scraped out)
- 25g Sugar
- Soak the gelatine leaves in a little cold water until soft.
- Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard
- Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved
- Divide the mixture among four ramekins and leave to cool. Place into the fridge for at least an hour, until set.
Stewed Rhubarb:
- 4 Stems of Rhubarb
- 150g caster sugar
- Zest of ½ orange
- Juice of 1 orange
- 25g Root Ginger
- Clean rhubarb and chop
- Place in a pan with rest of ingredients
- Cook on a low heat for 12/15 mins let cool and serve alongside the set Panna Cotta