Rhubarb & panna custard

Steps

1. 1Prepare the custard

   Make the custard base according to your preferred method.

   The video shows pre-made custard being used. You can make a traditional egg custard or use store-bought.

   custard
2. 2Heat the milk

   Pour milk into a saucepan and heat gently.

   Milk
3. 3Add the gelatine

   Bloom the gelatine according to package instructions, then whisk into the warm milk until fully dissolved.

   Make sure the gelatine is completely dissolved to avoid lumps.

   Gelatin
4. 4Combine custard and milk

   Blend the custard with the gelatine-milk mixture using a hand blender until smooth and well combined.

   Blending ensures a silky texture without any separation.

   custardMilkGelatin
5. 5Cool over ice

   Pour the mixture over a bowl of ice water and stir occasionally to cool it down quickly.

   This helps the mixture thicken to the right consistency before setting.

6. 6Pour into molds

   Once cooled and slightly thickened, pour the panna custard into serving containers.

7. 7Chill until set4h

   Refrigerate the panna custard for at least 4 hours or until fully set.

   Overnight chilling gives the best texture.

8. 8Prepare the rhubarb

   Cut rhubarb into batons and poach in simmering water until tender but still holding its shape.

   Don't overcook the rhubarb or it will turn to mush. It should be tender but retain some structure.

   Rhubarb
9. 9Serve

   Plate the set panna custard and top with the poached rhubarb.

   Rhubarb