Preparation | 1 | Infuse the Strawberry and Rhubarb tea with boiling water and leave it to brew for 8-10 minutes. Then leave it to cool. | | 2 | Boil the cream with the sugar and the vanilla pulp from the vanilla pod and simmer for about 10 minutes, stirring. | | 3 | Soak the gelatin in cold water. Then dissolve the expressed gelatin in the cream. | | 4 | Pour the cream into the molds and leave it to set in the refrigerator (preferably overnight) for at least 3 hours. | | 5 | Wash the strawberries, and puree them with the sugar and the chilled tea. | | 6 | The panna cotta with the fruity strawberry and rhubarb sauce is ready. | | See more delicious recipes 
Homemade Ice Cream Tea Float |
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