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Ingredients
1/4 cup/60 mL/2 fl oz water 3 teaspoons gelatin 1/2 cup/125 g/4 oz sugar 1/3 cup/90 mL/3 fl oz cream 21/2 cups/600 mL/1 pt buttermilk 2 teaspoons vanilla essence SIMMERED RHUBARB AND LIME 5 stalks rhubarb, chopped 4 strips lime rind 1/2 cup/125 mL/4 fl oz orange juice sugar to taste

Instructions
825 kilojoules 196 Calories per serve Medium Fibre Medium Fat 1.5 serves carbohydrate 1. Place water in a saucepan over a medium heat and bring to simmering. Sprinkle gelatin over water and stir to dissolve. 2. Stir in sugar and cream and heat until almost boiling. Remove pan from heat and whisk in buttermilk and vanilla essence. Pour mixture into six 3/4 cup/185 mL/6 fl oz capacity ramekins and refrigerate until set. 3. For rhubarb, place rhubarb, lime rind and orange juice in a saucepan over a medium heat, cover and cook for 6 minutes or until rhubarb is tender. Add sugar to taste and remove lime rind. 4. Serve Panna Cotta in ramekins or turn onto serving plates and accompany with rhubarb. Serves 6 Rinsing the ramekins with cold water before filling with the Panna Cotta mixture makes it easier to turn them out once set.