Rhubarb and custard panna cotta
Warm rhubarb puree, soak 1 leaf gelatine, add softened gelatine to puree, set in bottom of mould
Boil cream, whisk together egg yolks and sugar, pour over cream
Cook slowly until coating the back of a wooden spoon, add vanilla seeds
Soak 3 leaves gelatine, add softened gelatine to cream mixture, pour into moulds to set
Melt butter, sugar, syrup and treacle, mix into all dry ingredients then mix in egg and milk
Bake at 160°C for around an hour, until a skewer comes out clean
Warm milk, pour over whisked yolks, sugar and flour, return to heat cook until thickened
Blend in processor with pistachios
Turn out panna cotta, serve with parkin and cream
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