Lime and Mint Panna Cotta

Panna cotta comes from the Italian and means 'cooked cream'.

This desert is believed to have originated in the Piemonte region of northern Italy.

Normally cream and milk are simmered together and mixed with gelatine.

The mixture is then put into molds and allowed to set before serving,

topped with fruit, caramel, chocolate or nuts and served chilled.

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Ingredients:
60ml cold water
15ml powdered gelatine
250ml boiling water
125ml sugar
15 fresh mint leaves
grated zest of 1 lime
30ml lime juice
500ml cream
5ml vanilla extract
Fruit compote of your choice

Method:

Combine cold water and gelatine in a small saucepan and allow the gelatine to soak. Add boiling water, sugar, mint, lime zest and juice. Bring just to the boil, stirring to dissolve sugar and gelatine. Remove from heat and stand for 10 minutes to allow flavours to infuse.

Strain the liquid into a bowl and discard any solids. Whisk in the cream and vanilla. Divide between 6 serving glasses or cup moulds. Cover with plastic wrap and chill for about 4 hours until set, or chill overnight until required. Panna cotta can be kept in the fridge for up to 2 days.

Serve topped with a fruit compote of your choice.

Rhubarb Panna Cotta

Ingredients:
200g rhubarb trimmed weight
150g caster sugar
2 leaves gelatine
350g creme fraiche
15-30ml grappa or fruit liqueur

Method:
Cut the rhubarb into 2cm lengths and place in a small saucepan with 100g sugar and 50ml water.
Bring to the boil, then cover and simmer over a low heat for 5 minutes.
Drain the rhubarb into a sieve set over a bowl to catch the juice.
In the meantime, cut the gelatine into broad strips, place in a small bowl, cover with cold water and leave to soak for 5 minutes, then drain.
In a pan, bring the creme fraiche to boil with the remaining sugar, then remove from the heat, add the gelatine and stir to dissolve.
Stir in the sieved rhubarb and puree the mixture in a liquidiser.
Divide the mixture between four ramekins.
Place on a plate, cover and leave to cool, then chill in the fridge over night until set.
Add 15-30ml grappa or fruit liqueur to the rhubarb juices, cover and chill.
To serve, run a knife around each panna cotta to loosen it and turn out onto a plate. Drizzle with the flavoured rhubarb juices over and around the panna cotta and serve.