Vanilla Panna Cotta with Orange Roasted Rhubarb

Serves 6

Ingredients

400ml double cream 150ml milk 60g caster sugar 1 tsp vanilla bean paste 2½ sheets of gelatine

For the rhubarb

400g rhubarb, in 2cm pieces 80g sugar

1 orange

For the rhubarb ribbons

2 stalks rhubarb; 50g caster sugar; 50ml water

Method

To make the rhubarb, preheat the oven to 160°C. Add the rhubarb, sugar and the juice from the orange into a large roasting tray. Cook for 15 mins or until the rhubarb is soft. Set aside to cool. Once cooled, crush some of the rhubarb with a fork so you have a mix of rhubarb purée and chunks. Spoon into serving glasses (leaving behind the excess syrup) and chill. To make the panna cotta, soak the gelatine in cold water for 5 mins. Meanwhile heat the remaining ingredients over low heat until the sugar dissolves. Squeeze the water out of the gelatine before adding to the cream. Stir over a low heat until dissolved. Transfer to a jug and allow stand for 20 mins to thicken slightly, then pour over the rhubarb. Cover and chill until set. To make the ribbons, preheat the oven to 110°C. Slice each stalk into 10cm pieces then thinly slice each lengthways. In a pan over medium heat add the sugar and water and stir until sugar dissolves. Remove from heat and toss through the rhubarb. Working quickly, lay each ribbon out flat on the baking tray. Bake for 30-45 mins or until dried out. Working quickly, remove 1 ribbon from the oven and twist round the handle of a wooden spoon. Hold for 30 secs until set. Repeat with the remaining rhubarb. Serve the panna cotta topped with the rhubarb ribbons.