GINGER AND VANILLA PANNA COTTA with Rhubarb

Fragrant, rich and creamy with a bit of tang, this is an ideal dessert for early spring when rhubarb is best.

Ingredients:

6 fl oz milk
2 pints double cream
8 oz caster sugar
4½ leaves of gelatine
seeds of 2 vanilla pods
1 oz stem ginger - pureed

1lb of young, pink rhubarb - sliced into 1" lengths
9oz vanilla sugar (or castor if you don't have any)

Method:

1. Bring the cream and milk to simmering point with the ginger and vanilla seeds. Remove from the heat, add the sugar and stir until dissolved.

2. While the liquid cools slightly cover the gelatine with cold water and soak until soft. Squeeze to remove the excess liquid then add to the warm cream mixture. Stir to dissolve.

3. Pour the mixture into small moulds (you can even use small teacups!) and chill until set.

4. Place the rhubarb in a baking tray with the sugar and toss until coated. Place in the oven until the rhubarb is cooked and the juices have bubbled-up with the sugar to make a syrup. Ideally, you want the rhubarb to be tender with just a bit of resistance in the centre when you insert the tip of a small sharp knife. Allow to cool.

To serve, dip the Panna Cotta moulds briefly in hot water then turn out onto serving plates. Spoon some rhubarb alongside and drizzle with the rhubarb syrup. Serve with shortbread biscuits.

For a simple dessert try spicing-up the rhubarb with a few cloves, star anise and cinnamon and a little lime zest before you cook it then serve with a splodge of clotted cream, mascarpone or ice-cream.