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Recipe: March


Ingredients for the panna cotta…

  • 1 leaf of gelatine
  • 200ml double cream
  • 50ml milk
  • 75g caster sugar
  • zest and juice of 1 lime
  • (2 moulds for the panna cotta)

For the compote…

  • 75g rhubarb
  • 2 tbsp sugar
  • 1 tbsp rum
  • 1 tbsp water


  1. Soak the gelatine in cold water so that it softens.
  2. Place the cream, milk and sugar in a pan and bring to the boil.
  3. Once boiling add the lime juice and zest and remove from the heat.
  4. Remove the gelatine from the water and squeeze out any excess water.
  5. Then dissolve it in the hot cream.
  6. Allow the cream to cool until just warm.
  7. Divide the mixture between two moulds and place in the fridge for 4 hours or until set firm.
  8. Place the rhubarb, sugar, water and liqueur in a pan and bring to a boil.
  9. Simmer for 5 minutes and then remove from the heat, allow to cool.
  10. Store in the fridge until required.
  11. To serve unmould the panna cotta by dipping the mould in hot water for a few seconds.
  12. Turn out onto a plate.