Featured Recipe: Panna Cotta Infused with Rhubarb & Custard
- 22 September 2016
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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