Honey pannacotta with ginger-poached rhubarb

Method

1. Soak the gelatine leaves in a bowl of cold water for 5 minutes until soft.
2. Put the cream, milk, honey, vanilla pod and seeds into a pan and bring to the boil, then remove from the heat and discard the vanilla pod.
3. Squeeze out the gelatine leaves, stir into the cream mixture until dissolved, then pour into a jug.
4. Rinse 6 x 150ml metal dariole moulds with cold water but don’t dry them. Divide the mixture among them, leave to cool, then chill for 3-4 hours or overnight until set.
5. Make the poached rhubarb. Put the orange juice, sugar, ginger and syrup in a wide, shallow pan. Simmer, stirring, for 10 minutes until syrupy.
6. Stir in the rhubarb, then reduce the heat to low. Cover with a lid and poach for about 5 minutes until the rhubarb is tender. Remove from the heat and leave to cool a little.
7. To serve, dip the base of the moulds in hot water for 10 seconds, loosen around the inside edge with a small palette knife, then turn out onto plates. Top each pannacotta with a little of the rhubarb and serve.