Name: White chocolate panna cotta with stewed rhubarb
Total time: 45 min
Yield: Serves 6
Ingredients: 4 leaves fine leaf gelatine; 400ml double cream; 300ml whole milk; 70g caster sugar; 1 vanilla pod halved and seeds scraped out, or vanilla bean paste 1 tsp; 150g white chocolate finely chopped; 400g rhubarb cut into 2cm pieces; 50g caster sugar; 1 lemon juiced

4 leaves fine leaf gelatine
400ml double cream
300ml whole milk
70g caster sugar
1 vanilla pod
halved and seeds scraped out, or vanilla bean paste 1 tsp
150g white chocolate
finely chopped

STEWED RHUBARB

400g rhubarb
cut into 2cm pieces
50g caster sugar
1 lemon
juiced

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.