White chocolate panna cotta with stewed rhubarb

Method

• step 1

  Soak the gelatine in a bowl of ice-cold water for 10 minutes until very soft. Meanwhile, put the cream, milk, sugar, vanilla pod and seeds into a pan along with a pinch of salt, and bring to a gentle simmer.

• step 2

  Once simmering, take off the heat (remove the vanilla pod, if using), add the chocolate, then stir to melt. Drain the gelatine in a fine sieve, then squeeze out as much water as possible. Add the gelatine to the cream mixture and mix really well. Pour the mixture through a fine sieve into a jug. Leave for 5-10 minutes until thickened slightly, then mix really well and divide evenly between six pudding basins or moulds. Cover and chill for at least 6 hours but preferably overnight.

• step 3

  For the stewed rhubarb, put the rhubarb, sugar and lemon juice into a pan and simmer gently, stirring occasionally until the rhubarb has released some juice and is very tender but not collapsing. This can be made ahead and then chilled.

• step 4

  To serve, carefully dip the bases of the moulds in hot water for 3-4 seconds to loosen the panna cottas, then invert onto plates. Reheat the rhubarb until just warm, then spoon around the panna cottas to serve.