Vanilla pannacotta

Ingredients

• 5 leaves gelatine, soaked in cold water
• 450 ml double cream
• 450 ml whole milk
• 75 g caster sugar
• 2 vanilla pods, split and seeds removed
• 225 g seedless raspberry jam
• 700 g rhubarb (trimmed weight), cut into 3cm lengths
• 50 g golden caster sugar
• 150 g raspberries

Method

1. Heat the oven to 200°C (gas 6). Layer the rhubarb with the raspberry jam and golden caster sugar in a shallow dish, cover and bake for 40 minutes.
2. Add the raspberries, press them gently into the juices, cover again and bake for 5 minutes. Cool and refrigerate.
3. Warm the milk, cream, caster sugar, vanilla pods and seeds to just below boiling. Remove for 5 minutes, then reheat to the boil and take off the heat.
4. Squeeze the soaked gelatine dry and stir it into the hot cream until dissolved. Strain into six greased 150ml moulds.
5. Cool, cover and chill for at least 4 hours. Dip the moulds briefly in hot water, turn out and serve with the compote.