Vanilla pannacotta with rhubarb

Method

1. Soak the gelatine leaves in small bowl of cold water for 5 minutes. Meanwhile, place the milk, vanilla pod and seeds and half the cream in a small pan with a strip of orange zest. Gently bring to the boil and simmer for 4-5 minutes until thickened.
2. Squeeze the water from the gelatine leaves and beat into the cream. Set aside to cool, then discard the vanilla pod and peel.
3. Whip the remaining cream with the icing sugar until thickened, then fold into the cooled cream. Pour into 2 x 120ml dariole moulds and chill for at least 2 hours to set.
4. Meanwhile, put the rhubarb in a small pan with the caster sugar and the remaining grated zest and juice from the orange. Gently heat until the rhubarb is tender, then cool.
5. Dip the pannacottas in warm water, turn out onto plates and serve with the rhubarb. Vanilla shortbread is great with this.