Pannacotta with poached rhubarb

Serves 4


Ingredients

For the pannacotta:

410g can evaporated milk
250ml milk
25g sugar
few drops of vanilla essence
4 leaves gelatine or 1 and half sachets of powdered gelatine

For the fruit:

400g rhubarb, trimmed and cut into 2-10cm lenght
150ml water
125g sugar

Optional: amaretti biscuits to serve

Preparation:

Bring the evaporated and fresh milk and sugar almost to the boil, stirring until the sugar has dissolved.
Remove from the heat and stir in the vanilla extract and gelatine, prepared as per pack instructions, stirring constantly.
Pour into 4 individual ramekin dishes or  moulds, allow to cool then place in the fridge until set (2-3 hours).
Meanwhile, place the rhubarb in a saucepan with the water and sugar. Slowly bring to a simmer and cook very gently for about 3-4 minutes. Remove from heat and cool.
Run a knife around the pannacotta and turn out onto serving plates. Serve with the rhubarb and syrup.
Optional, you can serve with amaretti biscuits, either crumbled on top of each dessert or served on the side.