Instructions: 1 Place 900ml/1 1/2 pints of the cream, the vanilla pods and half the orange rind in a pan and simmer for 20-30 mins or until reduced to 600ml/1 pint.

2 Stir the mixture occasionally - be careful not to allow it to boil over.

Strain through a sieve and split the vanilla pods to remove the seeds. Stir into the reduced cream and keep warm.

3 Place the milk in a shallow dish and add the gelatine sheets. Leave to soak for 5 minutes until soft. Pour the milk into a small pan and heat until boiling, then add the gelatine.

4 Stir over a low heat until completely dissolved, being careful not to allow it to boil. Pour into the hot cream and stir until combined. Leave to cool.

5 Place the remaining 300ml/ 1/2 pint of the cream and the icing sugar in a bowl and whip until the cream is stiff and soft peaks have formed. Fold into the cooled gelatine and cream mixture and stir in the liqueur - it makes 1.3 litres/2.25 pints.

6 Pour into individual glasses, or into a serving bowl or and chill for at least 2-3 hours or overnight until completely set.

7 To make the rhubarb compote, preheat the oven to 180C/350F/Gas 4. Mix the orange juice and remaining rind with the ginger. Place half of the rhubarb in the bottom of an ovenproof dish, sprinkle half the sugar on top and drizzle over half of the orange mix.

8 Repeat the layers and bake for 35-40 minutes until completely tender but still holding its shape. If the pannacotta has been set in a bowl or dish, shape the pannacotta into large quenelles and serve with the compote.

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