Ingredients:

Elegance on a plate
Serves 4
1 cups cream
1 cup milk
2 vanilla pods, split and seeds scraped, or one tblsp Pure Vanilla Extract, or 1/3 tsp Equagold Vanilla Paste
¾ cup sugar
4 sheets gelatine Gold Grade, or 2 Sheets Equagold Extra strength Gold Grade

Rhubarb Compote:

250g Rhubarb, chopped into batons
250g Sugar
1 Tsp Equagold Vanilla & Star Anise Extract

Method:
Slowly bring the cream, milk, vanilla pods and seeds, and sugar to the boil. Soak the gelatine leaves in cold water for approximately 10 minutes. Squeeze out the excess water from the gelatine leaves, stir into the cream and milk mixture. When dissolved, strain the mixture into a large jug. Cool to room temperature.  Pour into presentation glasses of choice--Martini shaped work well. Cover moulds with plastic wrap and refrigerate for 4 hours.

Meanwhile, lightly simmer the Rhubarb, sugar, water and Extract until just tender. Set aside in a bowl. Take 1/2 cup of this and process until smooth, then push through a sieve, straining into the original saucepan.(Discard left over in the sieve). Simmer the juice until reduced to a thick syrup (approx 50%). When cool, pour over the set Panna Cotta, and rechill until ready to serve.

Serve on a side plate, with a Chocolate garnish of choice in the middle, and a small serving of the remaining Rhubard on the side.

Alternatively, the Panna Cotta mix can be poured into Dariole moulds and set aside to set, Then you can turn them out onto a dessert plate and the Rhubarb syrup can be poured over the top.

Note If sheets of gelatine are not available you can use 4 tsp of gelatine powder, soaked in 2tbsp water, and gently heated until dissolved.