With a hint of vanilla and stewed fruit, a true summer feast!

Ingredients

For the Panna Cotta:

• 1 litre of cream or milk or milk and cream mixed.
• 4 sheets of gelatine
• 8 tblsp. Sugar
• 60g brown sugar for the caramel
• 1 vanilla pod
• ½ a lemon zest
• 3-4 twigs of lemon grass, pressed and cut
• some white chocolate chips

For the strawberry-rhubarb stewed fruit:

• 1 container, 250g of fresh strawberries
• 3 stalks of rhubarb
• 40g of sugar
• some lemon zest
• a pinch of ground cinnamon
• some corn flour

Preparation

The lemongrass Panna cotta:

1. Warm the milk/cream, sugar, pressed/finely chopped lemongrass and lemon zest in a pot, do not boil. Add the vanilla pod.
2. Soften the gelatine in cold water for 3-4 minutes, then remove and press to remove all water, add the gelatine to the pot and stir well until the gelatine is completely dissolved.
3. Place the liquid in shaped forms or coffee cups and place in the fridge for 2-3 hours.
4. Sprinkle with brown sugar and then brown/caramalise with a small household Bunsen burner.

The strawberry-rhubarb stewed fruit:

1. Wash the rhubarb and cut into 2cm large pieces.
2. Met the sugar in a frying pan until light brown, add a little water and then reduce.
3. Add the rhubarb pieces, lemon zest and cinnamon and allow to cook slowly for 3-4 minutes with the lid on. Add some corn flour to thicken if necessary. Add the rinsed strawberries in halves and allow to soften and cool a little.

Serving suggestion

Place the lemongrass Panna Cotta in the middle of a cooled, decorative, desert plate and cover with the strawberry-rhubarb stewed fruit and garnish with white chocolate chips.