Valentine Dessert: Rhubarb panna cotta with citrus and strawberry salad

INGREDIENTS:

> 7 sheets of gelatin

> 250 ml milk

> 100 gms Rhubarb stalks

> 60 ml orange juice

> 1 vanilla bean seeds

> 400 ml cream

> 120 gms castor sugar

METHOD:

> Place Rhubarb, sugar, orange juice in a saucepan over medium heat.

> Cook, covered, stirring occasionally, for 5 minutes or until rhubarb is pulpy. Remove from heat. Set aside for 20 minutes to cool.

> Strain through a fine sieve into a bowl. Discard pulp.

> Submerge the gelatin in a bowl of cold water. Let it sit to soften for 5 to 10 minutes.

> Put the milk in a small saucepan over medium heat and heat until bubbles form around the edges.

> Take off the heat and whisk in the gelatin (squeeze out any excess liquid) until completely dissolved. Whisk in the cream, vanilla bean seeds and stir in also the rhubarb puree until combined.

> Divide the panna cotta mixture between 6 serving containers and chill until set, around 4 hours. Serve as per the picture.

> Now, do tell us how much you loved sipping on this fresh dessert..

(By Chef Mickey Bhoite, Chef de Cuisine at Le Cirque at The Leela Palace, New Delhi)