Orange-blossom panna cotta with baked rhubarb and sugared almonds

1.(You will need 8 dariole moulds or ramekins.) Preheat the oven to 150°C.

2.Cut rhubarb stalks into 4cm batons and lay uniformly on a shallow roasting tray. Sprinkle with the caster sugar, lemon and orange zest and vanilla seeds and pod. Cover with tinfoil and bake for 25 minutes. The rhubarb is ready when your finger leaves an imprint but the baton keeps its shape. Set aside.

3.For the panna cotta, soak the gelatine in a little cold water. Heat the cream, milk, vanilla paste and caster sugar over a medium heat. Stir to dissolve the sugar. When the cream is just about to boil, remove from the heat and whisk in the orange blossom water and gelatine (squeeze excess water from gelatine first). Pour the mixture into dariole moulds or ramekins, cover each with plastic wrap and refrigerate overnight to set.

4.For the almonds, preheat the oven to 200°C.

5.Whisk the Cointreau into the icing sugar until it loosens to coat the back of a spoon. Toss the almonds through the mixture until they are coated then place them on a tray lined with baking paper. Bake for about 6 minutes, checking and tossing them every 2 minutes, until golden.

6.To serve, remove the plastic wrap from the panna cotta and dip each mould into boiling water for 1 second (5 seconds for ramekins). Turn the moulds upside down onto a plate and give them a little shake if necessary to release the panna cotta. The panna cotta should barely be able to hold its own weight. Serve with baked rhubarb and a scattering of sugared almonds.