Rhubarb Panacotta

Method

• step 1

  Simmer rhubarb and castor sugar in 125ml cold water. Cook until soft.

• step 2

  Drain rhubarb and collect 400ml of the juice.

• step 3

  Keep 300ml of the rhubarb for the bottom of each glass.

• step 4

  Soak 2 gelatine leaves & heat 4tbsp of the saved juice. Add gelatine to the warmed juice to dissolve & add remaining juice.

• step 5

  Take 2tbsp of this juice and add to rhubarb in the glasses. place glasses into fridge for 1hr

• step 6

  For panacotta now put cream in pan, warm and then stir in the chocolate.

• step 7

  Soak 1.5 gelatine leaves and add. Dissolve and allow to cool, before adding over the rhubarb in glasses.

• step 8

  When cool enough add the jelly onto top of the glass