Light Panacotta with rhubarb

It's the way I like it served at Le Fellini (italian restaurant in Paris), turned out from the mold :) 

served with raspberrie sauce, or in that case, a rhubarb sauce !

I made a mix of a few recipes, picked up what I liked, here is the result :

For 4 to 5 glass mold

  You will need :   

10 fl oz of evaporated milk (30cL)

- ou half & half -

6.8 fl oz of milk (20cL)

1.7 oz of white sugar (40gr)

1tsp. of vanilla extract 

- or a half vanilla pod grated -

0.2 oz of gelatine (6g)

- 3 slices -

Put 2tbsp of cold water in the powdered gelatine, stir and set aside for 10 minutes

Put the milks and the vanilla in a casserole at medium heat, stirring slowly

After 3 minutes, the cream will be warm and smoky, put the sugar and use a whisk to stir it

Put the temperature higher until the cream starts small bubble/shaking

- it must not boil -

Turn of the stove and let it cool 3 minutes, stirring slowly

Integrate the gelatine and let it cool 10 minutes, stirring every 2 minutes

Pour in your molds/glasses, cover with a plastic film and let it cool for at least 6 hours

Serve with a home made rhubarb sauce 

- market's rhubarb -

   To do a rhubarb sauce :   

17.7 oz of prepared rhubarb

2 oz of sugar

 vanilla extract 

- panacotta has some, don't need to put more -

Rince, peel the rhubarb and cut it in dices

Put it in a casserole with the sugar at low heat for 5 minutes, then put it on medium heat
and let it cook approximatively 10 to 15 minutes,
until the rhubarb lost her water and that all the water disappeared.

The rhubarb must be tender

Pour in a bowl and let it cool down

Rhubarb and vanilla is a great mix =)