Lightly grease six 150ml ramekins.
Put the cream into a heavy-based pan with the milk, vanilla seeds, orange zest and sugar. Slowly bring to the boil. Once boiling, remove from the heat. Squeeze any excess water out of the gelatine leaves and then add them to the pan. Stir until the gelatine dissolves, then strain the mixture into a jug. Divide the liquid between the ramekins and chill until set – this will take several hours, so it’s best to do it overnight.
To poach the rhubarb, make a syrup by combining 500ml water with the sugar and vanilla pod in a large pan. Bring to the boil and stir until the sugar is dissolved. Reduce the heat and simmer for two minutes. Add the prepared rhubarb and simmer until tender, about three minutes, then remove with a slotted spoon and leave to cool.
To turn out the panna cotta, briefly dip the base of each ramekin in hot water and turn out onto serving plates. Arrange some poached rhubarb, blood oranges and the sliced stem ginger around each set cream and serve immediately.
Recipe Courtesy of: Nurture: Notes and Recipes from Daylesford Farm, Carole Bamford