Ingredients

Panna Cotta

• 350g milk
• 350g cream
• 100g caster sugar
• 1 vanilla pod, split lengthways
• 5 cardamom pods
• 4 gelatine leaves

Rhubarb jelly

• 400g rhubarb, finely chopped
• 125g caster sugar
• 100ml water
• 1 tbsp rosewater
• 4 gelatine leaves

Method

Panna Cotta

1. Place the milk, cream, sugar, vanilla pod and cardamom pods in a saucepan over a moderate heat. Stir until the sugar dissolves, bring to a simmer, then reduce to a low simmer for 5 minutes.
2. Soften the gelatine leaves in luke-warm water for 5 minutes.
3. Remove the cream mixture from the heat. Remove from water and squeeze excess liquid from the gelatine and stir into the hot mixture until dissolved. Strain into a jug, discard the cardamom pods, scrape the vanilla seeds into the mixture and stir to distribute.
4. Divide between 4 to 6 glasses, ramekins or dariole moulds, filling each 1/2 to 3/4 full depending on size. Cover and refrigerate for at least 4 hours to set.

Rhubarb and Rosewater Jelly

1. Combine rhubarb, sugar, water and rosewater in a saucepan over medium‑high heat. Stir until the sugar dissolves, then cook, stirring regularly, until the rhubarb breaks down to a soft, thick purée (about 5 minutes).
2. While it simmers, soften the gelatine in luke-warm water for 5 minutes.
3. Purée using a mouli and sieve (or blend, then sieve) until smooth. If cooled, return to the pan and warm gently. Remove from the heat.
4. Remove from water and squeeze excess liquid from the gelatine and stir into the warm purée until dissolved. Cool to room temperature.
5. Pour the rhubarb jelly over the set panna cottas to form even layers. Refrigerate for at least 3 hours until set.