Panna Cotta Recipe
Our super chef Greg Haynes has been a ladel wielding, frying, baking pro for years. Eight years in fine dining have taken him everywhere from Boathouse to Pilu, cooking for the likes of Tom Cruise, Matt Damon, Jennifer Hawkins and Lara Bingle. And now he's here to share his kitchen knowledge with you ...
Vanilla Panna Cotta With Baked Rhubarb 
Ingredients:
300ml cream
1 vanilla bean, split down the middle and scraped
The peel from 1 whole lemon, in a single strip if possible
1 leaf of sheet gelatine
70ml milk
70g superfine caster sugar
An extra 100ml cream
Method:
Step 1 - Put the cream, vanilla bean and lemon peel in a saucepan over a very low heat and infuse for 10-15 minutes. Don’t allow the cream to boil or leave on the heat for any longer than 15 minutes-you don’t want to reduce the cream.
Step 2 - Put the gelatine and milk together in a bowl and allow the gelatine to soften in the milk.
Step 3 - Combine the sugar and extra cream together using a spoon or spatula, not a whisk as this will add too much air.
Step 4 - Once the gelatine has softened then you can combine your ingredients. Add the gelatine and milk mixture to your saucepan of hot cream and stir until the gelatine has dissolved.
Step 5 - Then add the creamy sugar mixture and stir to combine. Again do not use a whisk. Using a slotted spoon remove the lemon and vanilla pod, allow the mixture to cool then pour into four moulds. Use 125ml plastic dariole moulds, which are the best for turning out your panna cotta. Spray the moulds with a little oil so they turn out easily. If you don’t have any dariole moulds then simply use a coffee cup or glass.
Step 6 - Leave in the fridge overnight.
Baked Rhubarb
Ingredients:
350g rhubarb (3 fat stalks), leaves removed, stems washed and cut into 4cm pieces
2 lots of 115g suprfine sugar
Juice of 1 orange
Method:
Step 1- Put the rhubarb on a tray and sprinkle with one portion of the sugar.
Step 2 - Gently toss about to make sure that the rhubarb is well covered and let this sit for at least four hours, but preferably overnight.
Step 3 - Preheat your oven to 150c, place the rhubarb in a roasting tin – don’t stack it on top of each other but allow a little space between. Sprinkle with the remaining sugar and drizzle with the orange juice. Bake for 35mins, or until the rhubarb has shrivelled a little but is not overcooked.
Step 4 - Turn out the panna cottas onto individual plates, put some of your fruit alongside and serve straight away.
Serves 4