Ingredients

• 2 blood oranges
• juice and rind reserved
• 75g/2½oz caster sugar
• 150ml/5fl oz double cream
• 1 vanilla pod
• split lengthways
• 2 gelatine leaves
• soaked in water for a few minutes until soft
• 300ml/10fl oz buttermilk
• 300g/10oz rhubarb
• cut in 2cm/¾in pieces
• 1 tbsp caster sugar
• orange juice
• reserved from above
• 2 large sprigs fresh mint
• leaves picked and torn

Directions

• For the panna cotta
• preheat the oven to 140C/275F/Gas 1.
• Place the orange rind on a baking tray and bake in the oven for 20 minutes
• or until completely dry.
• In a small pan
• heat the dried rind with the sugar
• cream and vanilla. Simmer until the sugar has dissolved. Remove the orange rind and vanilla.
• Squeeze the excess water from the softened gelatine leaves
• then add to the cream mixture and continue to simmer until dissolved. Remove from the heat and stir in the buttermilk.
• Place four dariole moulds or ramekins on a baking tray and pour in the panna cotta mixture. Chill in the fridge for 1-2 hours
• or until set.
• For the mint roasted rhubarb
• preheat the oven to 200C/400F/Gas 6.
• Place the rhubarb in a roasting tin
• sprinkle over the sugar
• then drizzle over the orange juice and mint. Roast the rhubarb in the oven for 8-12 minutes
• or until just tender.
• To serve
• remove the panna cotta from the fridge. To remove the panna cotta from the moulds
• briefly dip the base of each mould into a bowl of boiled water. Gently slide a knife around the edge of each panna cotta and turn out into the centre of a serving plate. Place the roasted rhubarb on the side and drizzle over any juice left in the roasting tin.