Panna cotta with rhubarb, blood orange and grappa



While the panna cottas set, cook the rhubarb. Preheat an oven to 150°C/gas mark 2 and cut the rhubarb into 6cm lengths, placing them in a small baking dish. Finely grate the zest of half the orange over the top of the rhubarb, then squeeze in the juice. Split the vanilla pods and scrape out some of the seeds to scatter over the top of the fruit, then place the vanilla pods in the baking dish too. Scatter over the sugar

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