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