Gin Buttermilk Panna Cotta with Rhubarb Compote and Baby Doughnuts - James Martin Chef

Ingredients

• 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
• Heat the cream and vanilla in a pan. Bring to the boil, then take off the heat.
• 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.
• Heat ½ the tonic in a pan. Bring to the boil, then take off the heat.
• 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.
• Roast half the rhubarb with half the orange and sugar in the oven
• 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.
• To serve, turn out the panna cotta spoon over the rhubarb and garnish with tonic jelly, doughnuts and mint.