2 blood oranges (rind and juice)
75g caster sugar
150ml Longley Farm double cream
1 vanilla pod, split lengthways
2 gelatine leaves
300ml Longley Farm buttermilk
300g rhubarb cut into 2cm pieces
1tbsp caster sugar
- Preheat the oven to 140°C/275°F/Gas 1. Peel the orange and place the rind on a baking tray before baking in the oven for 20 minutes or until it is completely dry. Simmer the dried rind, sugar, cream and vanilla pod in a pan until the sugar has dissolved, then remove the orange rind and vanilla pod.
- Soften the gelatine in water for a few minutes, then squeeze out the excess water and add to the cream mixture, simmering until it is dissolved. Remove the pan from the heat and add the buttermilk. Divide the mixture between four ramekins and chill until set which should take between one and two hours.
- For the roasted rhubarb, heat the oven to 200°C/400°F/Gas 6. Add the rhubarb to a roasting tray, sprinkle over the sugar and the squeezed juice of one orange. Place in the oven for 8 – 12 minutes, when the rhubarb should be tender.
- To serve, remove the panna cotta from the fridge and briefly dip the base of each mould into a bowl of hot water. Slide a knife around the edge of each ramekin turn out onto the centre of a plate. Place the rhubarb to the side and drizzle over any juice left in the pan.