Rhubarb Pannacotta

DessertServes 6

# Simply boil the milk with the split vanilla pod dispersing the seeds throughout the milk. # Once it has boiled take off the heat. # Soak the gelatine leaf in cold water and when soft, squeeze dry. # Add to the milk and mix in with a wooden spoon until melted. # Remove the vanilla pod. # Next whisk in the mascarpone and allow it set until sloppy in the fridge. # Spoon a little of the reserved rhubarb compote from the jellies into the shot glasses then pour over the pannacotta.


* Pannacotta * Four shot glasses * 1/4 pint of milk * 80g mascarpone cheese * 1 large plump vanilla pod * 1 sheet of gelatine