Preparation info
  • Serves


    • Difficulty


Appears in
The Great Book of Rhubarb

By Elaine Lemm

Published 2011

  • About


  • ¼ pint of milk
  • 80 g mascarpone cheese
  • 1 large plump van


Boil the milk with the split vanilla pod dispersing the seeds throughout the milk. Once it has boiled take off the heat.

Soak the gelatine leaf in cold water and when soft, squeeze dry.

Add to the milk and mix in with a wooden spoon until melted. Remove the vanilla pod.

Next whisk in the mascarpone and allow it to set until sloppy in the fridge.

Spoon a little of