2Split the vanilla pod and scrape out the seeds. Zest the lemon. Wash the rhubarb and cut into 1cm pieces. Wash, hull and quarter the strawberries.
3Soak the gelatine leaves in the milk. Place the cream, icing sugar, vanilla seeds and the lemon zest in a saucepan and simmer for 2 minutes. Add the gelatine mixture and cook for 2 minutes. Strain and pour into shot glasses to set overnight.
4For the compote: cook the rhubarb in a little water and caster sugar to taste. Once soft, add the strawberries and cook for 5 minutes. Check the sugar contect. Blitz the compote with a blender for a couple of seconds, don't over-blitz as you want to keep a little bite!
5Pour over the set panna cotta before serving.
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