Woman's Weekly

Free-from and FABULOUS

PANNA COTTA WITH ROASTED RHUBARB

The sharp rhubarb contrasts perfectly with this super-smooth dessert. Use lactose- or dairy-free products.

PER PUDDING

392 cals, 31g fat, 20g sat fat, 25g carbs

MAKES 6

4 platinum-grade gelatine leaves
500ml (16fl oz) lactose-free cream or soya single cream
200ml (7fl oz) lactose-free or soya milk
100g (3½oz) caster sugar, plus 2tbsp for the rhubarb✣ ✣

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