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1
Put the milk, vanilla pods, vanilla seeds, lemon zest and half the cream into a small pan and slowly simmer for 10 minutes or until reduced by a third.
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2
Remove from the heat and stir in the soaked gelatine leaves until dissolved.
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3
Allow to cool a little, then place in the fridge, stirring occasionally until the mixture coats the back of a spoon.
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4
Remove the vanilla pods.
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5
Whip together the icing sugar with the remaining cream.
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6
Mix the two cream mixtures together.
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7
Divide into 4 serving moulds (I use little moulds, espresso cups, or small glasses).
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8
Cover and chill for at least an hour.
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9
Meanwhile chop the rhubarb into 4cm/1 1/2-inch pieces, sprinkle with the caster sugar and broil until lightly browned.
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10
Gently heat together the ginger, cinnamon and champagne or prosecco, then pour over the roasted rhubarb, cover, and leave for about 30 minutes for the flavours to do their bit.
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11
To serve, sometimes Ill dip the mould or cup into some simmering water to loosen the panna cotta a little, then turn it out on to a plate next to some rhubarb with its juice (remove the cinnamon).
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12
Or you can just put the rhubarb on top of your cups or glasses of panna cotta and serve from there.
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13
Both ways are cool.
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14
Also gorgeous served with fresh figs and honey or caramelized blood oranges.
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15
PS Nice with a little basil.
