Vanilla Panna Cotta with Rhubarb and Raspberry Compote

Ingredients
- 2 cups cream
- 1 cup sugar + 50g sugar for compote
- 1 tsp vanilla extract
- 2-3 tsp powdered gelatine
- 175g rhubarb, trimmed
- ½ cup frozen raspberries
- ½ Tbsp honey
- ½ cinnamon stick
- Juice of ½ orange
Method
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1. Gently heat the cream and 1 cup of sugar in a saucepan until all the sugar has dissolved. Remove from heat and stir in the vanilla.
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2. Lightly grease 4 ramekins.
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3. Sprinkle gelatine over 45mls cold water in a large bowl and gently combine. Leave for 5 minutes.Pour the warmed cream over the gelatine and combine thoroughly until the gelatine has dissolved.
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4. Divide the mixture between the greased ramekins and refrigerate until set. This will usually take up to 3 hours but you can leave them for a couple of days.
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5. To make the compote: combine rhubarb, raspberries, honey, ½ cinnamon stick, 50g sugar and orange juice and bring to the boil. Turn the heat down and simmer for 15-20 minutes. Cool and spoon over panna cotta just before serving.
By Brett McGregor