Vanilla panna cotta, rhubarb, ginger

Ingredients

Dairy

  • 912ml of milk
  • 500ml of double cream
  • 100g of butter

Store Cupboard

  • 387g of caster sugar
  • 4 vanilla pods, split
  • 8 1/2 gelatine leaves, soaked
  • 100g of milk powder
  • 4 egg yolks
  • 100g of plain flour
  • Isomalt sugar, see method for quanitity

Beverages

  • 15ml of grenadine syrup
  • 60ml of grenadine

Speciality Ingredients

  • 100g of Sosa Procrema