Panna Cotta with rhubarb compote

Ingredients for Panna Cotta with rhubarb compote

Instructions for Panna Cotta with rhubarb compote

To prepare the Panna Cotta with rhubarb compote recipe, please follow these instructions:

Soak the house leaf in a bowl of cold water. Meanwhile, cook vanilla, cream and sugar together. Let it simmer for approx. 15 minutes at low heat. Take the pan off the flare. Knock the water of the house blast and whip it in the cream. Pour into six serving bowls or glass. Let stiffen in the refrigerator for a few hours.

Rhubarb Compot: Cut the rhubarb into small pieces, put them in a refractory dish, sprinkle the sugar over and add the vanilla rod. Cover the dish with silver paper and style the composite in the oven for half an hour at 175 degrees.