Vanilla Panna Cotta With Rhubarb and Raspberry - heavy cream

Method

• In pan, bring rhubarb, raspberries, sugar, and orange juice to simmer, stirring occasionally.
• Continue simmering as you prepare the panacotta.
• In separate pan, heat cream, milk, and vanilla until gently bubbling.
• Add orange peel, sugar, and gelatin, and whisk until dissolved.
• Allow to simmer 5 minutes, then remove orange peel pieces.
• Fruit mixture should be welled stewed by this time.
• If not, continue to simmer until mushy and quite thick.
• Spoon 1/8 of the fruit mixture into the bottom of each of four small glasses.
• Distribute milk mixture evenly among the glasses, pouring very gently so you don't disturb the fruit.
• Gently spoon 1/4 of the remaining fruit mixture into each glass so that it is heaped in the middle.
• If a little pokes out the top, even better.
• Set in the fridge to chill for a minimum of 5 hours, or overnight.