Rhubarb panna cotta

Step 1/3

• 150 ml cream
• 100 ml milk
• ¼ tsp vanilla bean seeds
• 25 g agar-agar
• ¼ tsp agar-agar

Rinse 4 ramekins with cold water. Mix cream, milk, vanilla bean seeds, sugar, and agar-agar in a pot. Bring to a boil while stirring constantly. Once it boils, continue stirring for 1–2 min., then immediately pour into the prepared ramekins and refrigerate them for at least 4 hrs.

Step 2/3

• 125 g rhubarb
• 50 ml water
• ½ tbsp sugar
• ⅛ tsp vanilla bean seeds

Wash the rhubarb and cut lengthwise into 3 strips. Then cut into small cubes. Add the rhubarb and the rest of the ingredients to a pot and simmer on medium heat for approx. 10 min.

Step 3/3

• honey

Add a little honey to each plate. Invert one panna cotta on each plate onto the honey. Garnish with the rhubarb compote.

Enjoy your meal!