Ryan’s Liquorice Panna Cotta with Rhubarb

Added on 30 June 2016

Cook up the winning dessert recipe from the 2016 Create and Cook Competition organised by fit2cook and sponsored by The Southern Co-operative.

Ryan’s Liquorice Panna Cotta with Rhubarb

Serves 2


1 gelatine leaf

125ml whole milk

125ml double cream

25g caster sugar

½ tsp vanilla extract

2 small pieces liquorice, sliced



80g home grown rhubarb, diced

1 tbsp caster sugar

Glass of Hill Farm Apple Juice with ginger



1. Soak the gelatine leaf in a little cold water, until soft.

2. Heat the milk, cream, sugar, vanilla extract and liquorice in a saucepan. Stir until liquorice is dissolved. Remove the pan from the heat.

3. Squeeze the water out of the gelatine and add to the pan. Stir until dissolved. Pour the mixture into small ramekins.

4. Refrigerate until set.



1. Preheat oven 180C, Gas mark 5.

2. Line a baking tray with baking parchment. Mix the rhubarb with the sugar and put onto the tray. Bake until soft, remove from the oven and leave to cool.

3. Blend the rhubarb to make a coulis.

4. Use some of the coulis with the dessert and blend the rest with some apple juice to serve as a drink.



Turn the panna cottas out on to a plate and serve with rhubarb coulis. Pour the rhubarb apple drink into a glass.


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