- Lightly heat the cream with the vanilla pod and sugar until simmering. Soak the gelatine leaves in cold water until soft. Remove from water and squeeze off excess water, remove cream from the heat and stir in gelatine until all dissolved. Place into dariole mould and allow to set in the fridge for at least 3 hours.
250ml Double Cream
1.5 Leaves of Gelatine
2tbsp Caster Sugar
1 Vanilla Pod
2 Sticks Rhubarb
Zest of 1 Orange
Rosemary Shrager creates a Vanilla Pannacotta
- words: Rosemary Shrager
- pictures: David Merewether
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