INGREDIENTS

INSTRUCTIONS

1
Place 900ml/1 1/2 pints of the cream, the vanilla pods and half the
orange rind in a pan and simmer for 20-30 mins or until reduced to
600ml/1 pint.  2 Stir the mixture occasionally - be careful not to
allow it to boil  over. Strain through a sieve and split the vanilla
pods to remove the  seeds. Stir into the reduced cream and keep warm.
3 Place the milk in a shallow dish and add the gelatine sheets. Leave
to soak for 5 minutes until soft. Pour the milk into a small pan and
heat until boiling, then add the gelatine.  4 Stir over a low heat
until completely dissolved, being careful not  to allow it to boil.
Pour into the hot cream and stir until combined.  Leave to cool.  5
Place the remaining 300ml/ 1/2 pint of the cream and the icing  sugar
in a bowl and whip until the cream is stiff and soft peaks have
formed. Fold into the cooled gelatine and cream mixture and stir in
the liqueur - it makes 1.3 litres/2.25 pints.  6 Pour into individual
glasses, or into a serving bowl or and chill  for at least 2-3 hours or
overnight until completely set.  7 To make the rhubarb compote, preheat
the oven to 180C/350F/Gas 4.  Mix the orange juice and remaining rind
with the ginger. Place half  of the rhubarb in the bottom of an
ovenproof dish, sprinkle half the  sugar on top and drizzle over half
of the orange mix.  8 Repeat the layers and bake for 35-40 minutes
until completely  tender but still holding its shape. If the pannacotta
has been set in  a bowl or dish, shape the pannacotta into large
quenelles and serve  with the compote.  Converted by MC_Buster.  Recipe
by: Food & Drink  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 105
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 11.1mg
Potassium: 164.4mg
Carbohydrates: 26.4g
Fiber: 1.8g
Sugar: 15.9g
Protein: <1g