1 tsp powdered gelatine
3 tbsp boiling water
1 tsp pure vanilla extract
¼ cup castor sugar
1 cup Barker's Professional Rhubarb & Red Berry Compote
Put the boiling water into a small bowl and sprinkle the gelatine over top (do not stir).
Put the cream, vanilla and sugar into a saucepan and bring to the boil - stirring to dissolve the sugar.
Remove from the heat.
The gelatine should be melted and no longer grainy, so mix gently and add to the cream mixture.
Mix well ensuring the gelatine is evenly distributed.
Pour into six 75ml dariole moulds. Cover and place in the refrigerator for two hours.
To unmould, run a small knife around the edge of the moulds.
Serve each panna cotta with a good dollop of Barker's Professional Rhubarb & Red Berry Compote.
TIP: Try convenience - Nestlé and Carte D'or both have excellent Panna Cotta mix available.