Panna cotta with rhubarb

Ingredients for 4 servings:

• 125 ml whole milk
• 300 ml whipped cream
• 2 cinnamon sticks
• 3 tbsp sugar
• 1 organic lemon peel
• 2 sheets of white gelatin
• 500 g rhubarb, preferably raspberry rhubarb
• 75 g sugar
• 1 bay leaf
• 2 tbsp lemon juice

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 35 minutes

Soak the gelatin in cold water. Bring the milk and cream to a boil with the cinnamon, sugar, and lemon zest, then reduce the heat to very low for a few minutes. The cream should reduce slightly and absorb the flavor of the spices. Remove the spices from the cream. If you want to be extra precise, filter the cream through a sieve. Squeeze out the gelatin well and dissolve it in the cream. Divide between serving dishes or cups. Once cooled, leave to set in the refrigerator. For the rhubarb compote, clean and peel the rhubarb, then cut diagonally into 3 cm long pieces. Sprinkle with sugar and let it draw juice for about 30 minutes. Now add the bay leaf and lemon juice and simmer the rhubarb very gently for 5-10 minutes. Simmer very gently so the rhubarb doesn’t fall apart. Remove the bay leaf before serving. To serve, remove the panna cotta from the dishes. If they don’t come loose, place the mold in hot water for 10 seconds. Turn it out onto a plate and pour the rhubarb over it.