Ingredients

Panna Cotta

• 3 gelatin leaves
• 350ml full cream milk
• 350ml double cream
• 1 vanilla pod, cut in half lengthwise
• 100g caster sugar

Rhubarb Compote

• 150g caster sugar
• 300ml water
• 400g rhubarb, trimmed and cut into 6cm pieces

Method

1. Gelatine: Place the gelatin leaves in cold water to soften.
2. Place the milk, cream and vanilla pod in a saucepan. Carefully bring to the boil. Remove from the heat and stir in the sugar and gelatin until dissolved. Remove the vanilla pod and scrape the seeds into the cream mixture.
3. Pour the mixture into 4 ramekins or dariole moulds. Cover with cling film and refrigerate for at least 10 hours.
4. Rhubarb Compote: Place the sugar, water cinnamon and lemon zest in a saucepan. Place over a moderate heat and simmer until the sugar has dissolved. Add the rhubarb and cook for a further 5-8 minutes so that the rhubarb is tender but still holds its shape. Remove the rhubarb from the syrup and place in a container or bowl. Return the syrup to the heat and reduce to a sticky syrup. Pour over the rhubarb, allow to cool, cover and refrigerate until ready to serve.
5. To Serve: Remove the panna cottas from the refrigerator and dip the moulds in boiling water, run a knife around the mould and turn out onto serving bowls or plates. Place the rhubarb compote around the panna cotta. Serve.