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Pannacotta with roasted rhubarb


Pannacotta with roasted rhubarb Recipe

Ingredients:
  • 70 ml milk
  • 2 vanilla pods, scored and seeds removed
  • finely grated zest of 1 lemon
  • 375 ml double cream
  • 1 leaves beef gelatine, soaked in water
  • 70 g icing sugar
  • 200 g rhubarb
  • 2 tablespoons caster sugar
  • 1 thumb-sized piece fresh ginger, peeled and grated
  • 2.5 cm cinnamon stick
  • 115 ml Champagne, Prosecco or other sparkling wine
Directions:
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