Panna cotta with rhubarb sauce

Ingredients

• 4 sheets white gelatin
• 1 Vanilla bean
• 400 ml whipping cream
• 60 g sugar
• 300 g rhubarb
• 100 ml apple juice
• strawberries
• mint

Instructions

1. 1.

   Soak the gelatin in cold water.

2. 2.

   Split the vanilla bean lengthwise and simmer it with the cream and 40 g sugar. Remove from heat, discard the vanilla bean, stir in the squeezed gelatin, and pour the strained cream into four glasses. Let cool and cover for at least 4 hours in the refrigerator.

3. 3.

   Wash, trim, and cut the rhubarb into pieces. Combine with the remaining sugar and apple juice and bring to a boil. Simmer for about 5 minutes, then set aside to cool.

4. 4.

   Before serving, spread the rhubarb compote over the panna cotta and garnish with strawberries and mint as desired.