Rhubarb and custard panna cotta

Ingredients

Store Cupboard

  • 135g of caster sugar
  • 4 large egg yolks
  • 1 vanilla pod, seeds scraped out
  • 3 gelatine leaves, soaked in cold water for 10 minutes

Beverages

  • 35g of water, or the same weight in ice cubes if using a sous vide bag

Dairy

  • 350ml of single cream