Rhubarb & Orange Panna Cotta

Method

1. 1. Place the cream, sugar, vanilla pod and seeds in a saucepan over a medium–high heat and bring to a gentle simmer. Stir until the sugar has dissolved, then remove from the heat.
2. 2. Meanwhile, place the gelatine sheets in a Pyrex or glass dish and cover with a little water. Leave to stand for 5 minutes until the gelatin has softened. Remove the softened gelatin from the liquid and squeeze out any excess.
3. 3. Remove the vanilla pod from the warmed cream, then add the softened gelatin and stir through until dissolved. Divide the mixture amongst six individual pudding moulds, cover with cling film, tap gently to get rid of any air bubbles and place in the fridge to set for a few hours.
4. 4. To prepare the rhubarb, heat the oven to 150°C then trim and cut across on the diagonal into 1cm pieces. Put into a ceramic baking dish that will take the amount in a single layer snugly. Peel the zest from the oranges on top and squeeze over the juice. Add the star anise and ginger, tucking them in so that they can give the maximum flavour. Add the honey and sugar on top. Cover tightly with foil and roast for 30 minutes, then remove from the oven but leave the foil in place for 10 minutes. Leave to cool.
5. 5. To remove the panna cotta from the moulds, fill a bowl with warm water and dip them in. The heat will loosen the puddings slightly and allow them to be inverted onto serving plates. Serve each panna cotta with a few tablespoons of the roasted rhubarb and syrup, decorating with a twist of orange zest on top.

• Desserts & Baking

Ingredients

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• METRIC