Ingredients
Panna cotta
gelatin 220 bloom
4g
0.14oz
0.27tbsp
milk
150g
5.07fl oz
whipping cream
150g
5.07fl oz
sugar
30g
1.05oz
2tbsp
rhubarb
100g
3.50oz
0.40cup
6.70tbsp
oatmeal
10g
0.35oz
0.67tbsp
grenadine syrup
150g
5.25oz
0.60cup
10tbsp
water
100g
3.38fl oz
Method
- Peel the rhubarb, put it in syrup (grenadine + water), and bring to a boil. Leave until the syrup cools.
- Soak the gelatin in ice cold water (1:6) for 15-20 minutes.
- Toast the oatmeal in a dry frying pan until golden.
- Combine the cream, sugar and milk in a saucepan, but don't bring to a boil! Heat to 180F (82C).
- Add the oatmeal, and let it stand for 10-15 minutes; add squeezed gelatin, mix well, and pour into molds.
- Let the dessert stabilize in the fridge for about 4-6 hours.
- Decorate with rhubarb.
