- 2 cups (500 ml) low–fat milk
- 1 tablespoon powdered gelatine
- ⅓ cup (80 g) caster sugar
- 100 ml pouring cream
- strip of pared orange zest
- 1 vanilla pod, split
- Rhubarb and strawberry compote
- 400 g pink rhubarb, trimmed and cut into 5 cm lengths
- juice of 1 orange
- 2 tablespoons caster sugar
- 500 g ripe strawberries, sliced
- Pour 150 ml of the milk into a saucepan.
- Sprinkle over the gelatine and leave to soak, without stirring, for 5 minutes, or until spongy.
- Stir in the sugar, then set the pan over a low heat.
- Warm gently, without boiling, until the sugar and gelatine have completely dissolved, stirring frequently.
- Remove the pan from the heat and add the remaining milk, the cream and orange zest.
- Scrape the seeds from the vanilla pod into the milk mixture, then add the pod.
- Leave to infuse for 10 minutes while preparing the compote.
- Place the rhubarb in a saucepan with the orange juice and sugar.
- Bring just to a simmer, then cook gently for 3–4 minutes, or until the rhubarb is tender but still holding its shape.
- Spoon the rhubarb into a serving dish using a draining spoon.
- Boil the juice remaining in the pan to reduce it slightly until syrupy.
- Pour the juice over the rhubarb and gently stir in the sliced strawberries.
- Leave to cool.
- Strain the milk mixture through a fine sieve into a jug, then pour into 4 moulds, cups or ramekins of 170 ml capacity.
- Allow to cool, then cover and chill for at least 3 hours, or until set.
- To serve, run the tip of a knife around the edge of each pannacotta.
- Place an inverted serving plate over the top of the ramekin and turn them upside down, holding the two firmly together.
- Lift off the ramekin.
- Spoon some of the compote on the side of the pannacotta.
- Serve the remaining compote separately.
Preparation: 25 minutes, plus at least 3 hours chilling
Cooking: about 5 minutes