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1
Line an 8 x 4-inch loaf pan with plastic wrap.
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2
Pour a couple of tablespoons of the cream into a small bowl and sprinkle the gelatin over the surface.
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3
Let it sit for about 1 minute, then microwave for 45 seconds or heat gently in a saucepan until melted.
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4
Put the remaining cream, the sugar, and the vanilla pod and seeds in a small saucepan and bring to a boil over medium-high heat.
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5
Add the cream and gelatin and stir.
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6
Put the cheese in a heatproof bowl and pour in the hot cream.
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7
Emulsify with an immersion blender.
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8
Strain through a fine strainer.
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9
Pour the panna cotta mixture into the prepared pan and chill overnight.
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10
Unmold the panna cotta.
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11
Slice into rectangles and use a spatula to transfer it to dessert plates.
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12
Garnish each with a few batons of rhubarb, a few blackberries (it looks nice when you cut the blackberries in half), and a shard or two of the crispy phyllo.
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13
Drizzle a few drops of the port poaching liquid on the plate.
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14
You could serve the panna cotta with the almond phyllo and just fresh berries, or pair it with the Strawberry-Rhubarb Compote (page 250).
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15
If you want, you could replace the almond phyllo with a thin, crisp store-bought cookie, but the phyllo is so easy to make.
