Panna Cotta with Rhubarb and Strawberry Puree
For the Panna Cotta
75g caster sugar
150ml double cream
2 leaves gelatine, soaked in a bowl of water until soft, squeezed dry
For the panna cotta, bring the sugar and cream to a simmer in a pan, stirring continuously until all of the sugar has dissolved.
Add the softened gelatine leaves and continue to simmer until dissolved. Then remove from the heat and set aside to cool slightly. Add the buttermilk and stir until well combined.
Place four glasses onto a tray. Pour in the panna cotta mixture. Chill in the fridge for 1-2 hours, or until set.
Rhubarb and Strawberry Puree
4 medium stalks rhubarb, chopped
1/2 1 small orange, juice only
200g strawberries, hulled
50g icing sugar
2 leaves gelatine, soaked in a little water until soft
Poach the rhubarb and strawberries in the orange juice for 4 minutes until tender, cool slightly and place in a blender with the icing sugar blend until smooth and pass the mixture through a sieve. Add the gelatine and mix well. Cool until almost set and pour a little on top of each glass of panna cotta. Cool completely.