Panna Cotta with Rhubarb and Ginger Syrup from Angela Gray.

Serves 4

185ml whole milk
250ml double cream
100g caster sugar
¼ teaspoon vanilla salt
Grated zest of 1 lemon
2 sheets of gelatine or 1 ½ teaspoons powdered gelatine

For the syrup:

225g caster sugar
1 nut of preserved ginger finely diced
4 sticks rhubarb, trimmed and finely diced
300ml water

1.To make the panna cotta- soak the gelatine sheets in cold water .
2.Heat the milk cream and sugar together, bring almost to the boil, then remove from the heat. Squeeze the water out of the gelatine and stir into the milk, continue stirring until dissolved.
3.Add the vanilla salt and lemon zest.
4.Pour into 4 ramekins or similar mould. Chill for 4 hours until set.
5.To make the rhubarb and ginger syrup- place the sugar, chopped ginger, rhubarb and water in a pan. Bring to the boil, teduce to simmer gently for a few minutes until the rhubarb is cooked, still holding it’s shape.
6.Use a slotted spoon to remove it and set aside. Turn the heat up under the pan and boil to reduce the juice to a syrup.
7.To serve, turn out the panna cotta onto a dessert plate, spoon some of the rhubarb next to it, then drizzle a tablespoon of the syrup around.

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