Panna cotta with rhubarb, blood orange and grappa

Ingredients

Dairy

  • 1.2l double cream
  • 150ml of whole milk

Store Cupboard

  • 2 vanilla pods
  • 3 gelatine leaves
  • 150g of icing sugar
  • 2 vanilla pods
  • 3 tbsp of Demerara sugar

Fruit & Vegetables

  • 2 lemons, rind finely pared and reserved
  • 500g of rhubarb, ideally Champagne variety
  • 1 blood orange

Beverages

  • 120ml of grappa, plus extra to serve