Pannacotta with Poached Rhubarb
Ingredients 410g can evaporated milk 250ml milk 25g sugar few drops vanilla extract 4 leaves gelatine or 1½ sachets powdered gelatine 400g rhubarb, trimmed and cut into 2 cm lengths 150ml water 125g sugar amaretti biscuits to serve (optional) Serves 4 Method: Bring the milks and sugar almost to the boil, stirring until the sugar has dissolved. Remove from the heat and stir in the vanilla extract and prepared gelatine, following instructions on the pack. Pour into 4 individual ramekin dishes or basins, allow to cool then place in the fridge until set (approximately 2-3 hours). Meanwhile, place the rhubarb in a saucepan with the water and sugar, slowly bring to the boil and simmer gently for 3-4 minutes, then allow to cool. Run a knife around the pannacotta and turn out onto serving plates. Serve with the warm or cooled rhubarb and amaretti biscuits if liked.
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