Featured Recipe: Panna Cotta Infused with Rhubarb & Custard

  • 22 September 2016
  • Cooking time: 5 hours
  • Skill Level: Easy

Made with boiled Rhubarb and Custard sweets from Sweet Shack – Unit 76

This recipe was created for The Market Place at Crystal Peaks by Chef Luke Rhodes , Senior Sous Chef from Halifax Hall.

Ingredients


4 individual ramekins

200g crushed rhubarb and custard boiled sweets

500ml double cream

4 leaves gelatine (or 105g agar- agar)

1 vanilla pod

Method


Blitz sweets in blender till powder

Add to cream in sauce pan

Heat to just below boiling point whilst stirring

Add full split vanilla pod

Soak gelatine in cold water for 2mins

Add to saucepan

Melt together stirring continuously

Pour into ramekins and set in fridge for at least 5 hours

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