Bre Graham's Perfumed Panna Cotta & Rhubarb

200ml (scant 1 cup) Double (heavy) cream

31⁄2 tbsp Whole milk

1 Vanilla pod, split and seeds scraped out, or 1 tsp vanilla paste

60g (4 tbsp) Caster (superfine) sugar

11⁄2 Sheets of gelatine

1⁄2 tsp Rosewater

2 Rhubarb stalks, trimmed and chopped into equal-sized pieces

A little finely grated orange zest

Juice of 1 orange

Crystallized rose petals, to decorate (optional)

In a small pan, gently warm the cream, milk, vanilla and 3 tablespoons of the sugar on the lowest heat for 10 minutes, until infused. Stir occasionally to ensure the sugar dissolves and does not stick to the bottom of the pan. Take the pan off the heat.

Add the gelatine to a large bowl of cold water and let it soak for a few minutes until soft. Remove the gelatine from the water and stir it into the warm milk mixture with the rosewater until dissolved.

Pour the mix into 2 x 125ml (1⁄2 cup) moulds or small glasses. Pop them in the fridge where they’ll need about 6 hours or so to fully set.

Heat the oven to 160°C fan (350°F/Gas 4). Place the rhubarb in a baking dish and sprinkle over the remaining sugar, the orange zest and juice. Roast the rhubarb for 15 minutes, until tender but it still holds its shape. Set aside to cool completely.

To serve, gently dip the moulds or glasses into warm water to help ease the panna cotta out onto serving plates. Serve with the rhubarb and, if you’re feeling fancy, a single crystallized rose petal placed on top.