Ingreadient :

• 300ml double cream
• 1 tsp vanilla bean paste
• 400ml buttermilk
• 50ml gin
• 3 gelatine leaves, soaked in cold water for 5 minutes
• 250ml tonic water
• 2 sheets gelatine
• 300g rhubarb, sliced
• 50g caster sugar
• 1 blood orange, juice and zest
• baby doughnuts
• mint sprigs

Direction :

1. Heat the cream and vanilla in a pan. Bring to the boil, then take off the heat.
2. Squeeze out the water from the gelatine and whisk into the cream. Cool, then whisk in the gin and buttermilk. Pour into ramekins and chill in the fridge for 4 hours.
3. Heat ½ the tonic in a pan. Bring to the boil, then take off the heat.
4. Squeeze out the water from the gelatine, then whisk into the hot tonic. Top up with the cold tonic. Cool, then pour into a tray and chill in the fridge for 4 hours. After 4 hours, cut into cubes.
5. Roast half the rhubarb with half the orange and sugar in the oven
6. Cook the rest of the rhubarb in the orange juice and sugar for 5 minutes, then cool. Blitz it with a squeeze of orange juice.
7. To serve, turn out the panna cotta spoon over the rhubarb and garnish with tonic jelly, doughnuts and mint.