• 3 Gelatine Leaves
• 250ml Milk (we used Sheep’s milk from J&L Grubb, the makers of Cashel & Crozier Blue Cheese)
• 250ml double cream
• 1 Vanilla Pod (split lengthways, seeds scraped out)
• 25g Sugar

1. Soak the gelatine leaves in a little cold water until soft.
2. Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard
3. Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved
4. Divide the mixture among four ramekins and leave to cool. Place into the fridge for at least an hour, until set.

Stewed Rhubarb:

• 4 Stems of Rhubarb
• 150g caster sugar
• Zest of ½ orange
• Juice of 1 orange
• 25g Root Ginger

1. Clean rhubarb and chop
2. Place in a pan with rest of ingredients
3. Cook on a low heat for 12/15 mins let cool and serve alongside the set Panna Cotta