Vanilla pannacotta with pink Champagne rhubarb
Ingredients:
4 tbsp caster sugar; 300ml double cream; 300ml milk; 1 vanilla pod; 170g mascarpone; 30ml Marsala wine; 2 tsp powdered gelatin; 8oz forced rhubarb, cut into small chunks; 1 glass of pink champagne or prosecco; juice and zest of one orange; zest of one lemon; 3oz sugar.
Method:
Slit open the vanilla pod and scrape the seeds into a saucepan. Add the cream, milk and caster sugar and warm to infuse for five minutes. Remove from the heat and add the mascarpone into the hot cream mixture.
Add the gelatine to the Marsala in a small bowl and leave to soften for five minutes. Stir the gelatine into the cream mixture. Pour the pannacotta mixture into four cocktail glasses and chill for at least three hours.
For the rhubarb, put the champagne, orange juice, zests and sugar into a saucepan and bring to the boil. Add the rhubarb and mix gently taking care not to break up the pieces. As soon as the rhubarb begins to give a little, remove from the pan and cool. Place a spoonful of the rhubarb on top of each pannacotta, Serve with shortbread biscuits on the side.
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