Emily Scott's Rodda’s Cornish clotted cream vanilla panna cotta with roasted rhubarb, served with Co

Ingredients

• 1kg rhubarb
• Zest and juice of 2 oranges
• 1 vanilla pod (bean), split lengthways
• 125g caster sugar
• 700g Rodda’s Cornish clotted cream
• 250ml Rodda’s Cornish milk
• 2 1⁄2 sheets of gelatine, soaked
• 150g icing sugar, sifted
• 1 vanilla pod (scrape the vanilla from the pod)
• 600g Rodda’s clotted cream
• 1 can sweetened condensed milk
• 60g Rodda’s Cornish butter, softened
• 125g plain flour
• 50g desiccated (dried shredded) coconut, plus extra for dusting
• 2 level tsps. baking powder
• 1 3/4 level tsps. bicarbonate of soda (baking soda)
• 1 tbsp. ground ginger
• 60g caster sugar
• 75g golden syrup