Rhubarb and Orange Panna Cotta
Ingredients
- 3 sheets platinum-grade leaf gelatine, we used Dr. Oetker
- 400 mL double cream
- 125 mL whole milk
- 1 vanilla pod, split lengthways
- 150 g caster sugar
- 1/2 tsp. orange blossom water
- Finely grated zest and juice 1 orange, keep separate
- 125 g rhubarb, trimmed and cut into 3cm pieces
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