This delicious panna cotta recipe was made by Adeline Borra, Terroirs by Adeline. Adeline is an eco-ambassador for Revol. Find her on Instagram.

For the cream

430ml (14oz) liquid cream
60ml (2oz) whole milk
1 packet of vanilla sugar
1 large tablespoon of sugar
4.5g gelatin sheets

Fruit coulis

4 stalks of rhubarb
about fifteen strawberries cut in 2
2 tablespoons blackcurrant
1 large tablespoon of sugar
1 tablespoon of water

Preparation

Melt the sugar in the milk and cream mixture in a saucepan over medium heat. Once bubbles appear turn off the heat and set aside. Rehydrate the gelatin sheets in cold water. Add the softened gelatin sheets to the cream and milk mixture. Pour the preparation into ramekins and put them in the fridge for a minimum of 5 hours.

For the coulis, put all the ingredients in a saucepan over medium heat and let simmer for 15 minutes. Once the fruits are cooked, blend them using a blender.

Serve the unmolded panna cotta on a plate with the strawberry rhubarb coulis.

You can decorate it with a hazelnut crumble.