Ingredients
• 2½ tsp gelatine powder
• 1½ cups full-cream milk
• ¼ cup caster sugar
• 1½ tsp vanilla bean paste
• Pinch of salt
• 1¼ cups thickened cream
• Oil spray (for moulds)
• Rhubarb Coulis, to serve
Method
Bloom: Sprinkle gelatine over ½ cup of milk and let sit for 5 minutes to bloom.
Dissolve: Gently warm the gelatine mixture over low heat until smooth and lump-free.
Combine: Add remaining milk, sugar, vanilla, and salt. Stir gently over low heat until the sugar dissolves, then remove from heat and cool for 10 minutes.
Mix & Set: Stir through cream, then pour into 6 (160ml) lightly oiled moulds or glasses.
Chill: Refrigerate for at least 6 hours (or overnight) until set.
Serve: Unmould and spoon over Rhubarb Coulis. Garnish with a cherry or your favourite fruit. 🍒
✨ Silky, creamy panna cotta paired with tangy rhubarb coulis — a beautiful balance of sweet and tart for an elegant dessert.
