VANILLA AND CARDAMOM PANNA COTTA WITH RHUBARB AND ROSE COMPOTE

Preparation 30 minutes, plus infusing and chilling Cooking 5 minutes Serves 8 If you want to impress guests with very little effort, this is the dessert for you – both the panna cotta and rhubarb compote can easily be made in advance.

flavourless oil, for greasing 600ml double cream 400ml whole milk 1 vanilla pod, split 5 green cardamom pods, lightly crushed 120g caster sugar 5 sheets fine-leaf gelatine FOR THE COMPOTE 75g caster sugar 500g rhubarb, trimmed and cut into 3-4cm lengths ½ tsp rose-water squeeze of lemon juice unsprayed rose petals, to serve

Before you begin, smear a tiny drop of oil around the insides of eight 125ml dariole moulds or teacups and set aside. 2 Heat the cream, milk, vanilla pod, cardamom pods and sugar in a large pan, stirring to dissolve the sugar, then bring to a simmer. Turn off the heat and leave to infuse for 30 minutes. 3 Soak the gelatine leaves in a bowl of cold water for five minutes to soften. Strain the cream mixture to remove the vanilla and cardamom, and return to the rinsed-out pan. Set over a medium heat and bring to just under the boil. Take off the heat. Squeeze the excess water out of the gelatine and whisk it into the hot cream mixture, stirring well. 5 Pour into the moulds and leave to cool. Chill the panna cotta, covered with clingfilm, for at least four hours (or up to two days). 6 To make the compote, put the sugar in a medium pan with 150ml water and dissolve over a low heat. Add the rhubarb and poach gently until it is tender, but still holding its shape. Remove the rhubarb from the pan with a slotted spoon and set aside. Increase the heat and reduce until thickened. Stir in the rose-water and lemon juice, and allow to cool before pouring over the rhubarb. The compote can be kept chilled for up to three days until needed. 7 To turn out the panna cotta, dip each mould into hot water for two seconds, then invert onto a serving plate. Hold the mould and plate together tightly as you give it a tap and a shake; the custard should wobble out. Serve each panna cotta with a spoonful of compote and a scattering of rose petals.