Tom Kerridge's Rhubarb and Blood Orange Panna Cottas

Ingredients

• Panna Cotta
• 5 fine leaf gelatine sheets (quick dissolving)
• 300 ml double cream
• 200 g golden caster sugar
• Grated zest of 2 small blood oranges
• 2 vanilla pods, seeds scraped
• 700 g greek yoghurt
• Toppings
• 300 g fresh rhubarb, cut in 2.5cm lengths
• 100 ml blood orange juice
• 50 ml golden caster sugar
• 3 blood oranges

Instructions

1. 1

   Place the gelatine leaves in a small bowl of cold water. Leave to soak for 5 minutes or until soft.

2. 2

   Meanwhile put the cream, sugar, orange zest, vanilla seeds and their pods into a saucepan over a medium heat. Simmer gently and stir until the sugar has completely dissolved. Remove the pan from the heat, add the gelatine and stir until it has completely dissolved. Remove from the heat and leave to cool slightly.

3. 3

   Put half the yoghurt in a large bowl, strain the cream mixture through a sieve into the same bowl and whisk well. Add the remaining yoghurt and whisk again.

4. 4

   Transfer the mixture into a jug and pour evenly into 6 x 420ml glasses. Place these onto a tray and put in the fridge to chill for an hour or two. Once set, the perfect Panna Cotta should quiver when touched.

5. 5

   Preheat the oven to 80°C fan.

6. 6

   Lay the rhubarb pieces in a roasting tin and pour in the blood orange juice. Sprinkle over the sugar and place on the middle shelf of the oven for 20-25 minutes or until the rhubarb is just tender. Remove from the oven and leave to cool completely.

7. 7

   With a sharp knife, peel and segment the oranges into a small bowl, removing all the skin and pith whilst making sure to save any juice. With your hand, squeeze any remaining juice out of what’s left of the oranges and pour all the juice over the rhubarb. Then drain the roasted rhubarb into a pan. Set aside the pieces of roasted rhubarb while you simmer all the rhubarb and orange juices in the pan for 5 minutes then leave to cool.

8. 8

   To serve, arrange the blood orange segments and roasted rhubarb on top of the set Panna Cottas then spoon over the rhubarb and orange juices.