Vanilla Panna Cotta with Rhubarb Compote

Ingredients

• Panna Cotta

  • 2 teaspoons (10 ml) gelatin
  • 3 tablespoons (45 ml) cold water
  • 2 vanilla beans (see note)
  • 1 1/2 cups (375 ml) 35% cream
  • 1/2 cup (125 ml) milk
  • 1/3 cup (75 ml) sugar

• Rhubarb Compote

  • 1 1/2 cups (375 ml) fresh or frozen sliced rhubarb
  • 1/2 cup (125 ml) sugar
  • 2 tablespoons (30 ml) water