Vanilla panna cotta with rhubarb jelly

Serves 6-8

For the panna cotta: 3 gelatine leaves 250ml milk 250ml cream 25g sugar 1 vanilla pod, split lengthways, seeds scraped out

For the jelly: 4 gelatine leaves 450g rhubarb 30ml grenadine 60ml water 140g caster sugar

1. For the panna cotta, soak the gelatine leaves in a little cold water until soft. 2. Place the milk, cream, sugar, vanilla pod and seeds into a pan and bring to a simmer. Remove the vanilla pod and discard. 3. Squeeze the water out of the gelatine leaves, then add to the pan and remove from the heat. Stir until the gelatine has dissolved. 4. Divide the mixture among six or eight glasses and leave to cool. Place into the fridge for at least an hour, but preferably longer until completely set. 5. For the rhubarb jelly, soak the gelatine leaves in cold water for five minutes until soft, then squeeze out any excess moisture. 6. Combine the rhubarb, grenadine, water and sugar in a saucepan and gently heat until the rhubarb starts to leach its juice and turns the sugar into a syrup. 7. Bring to a gentle boil and cook for 10 minutes. 8. Strain the rhubarb syrup into a jug. Add the gelatine and set aside to cool. 9. When the rhubarb liquid is fully cooled, pour it gently over the set panna cottas. Return to the fridge and allow 2-3 hours to set completely. 10. Remove from the fridge about 20 minutes before serving. If desired, serve with extra poached rhubarb on top.

Per Serving: 133kcals, 2.2g fat (1.3g saturated), 28.6g carbs (26.3g sugars), 1.8g protein, 1g fibre, 0.322g sodium