- 2 gelatine leaves
- 400ml/14½fl oz double cream
- 75g/2½oz caster sugar
- 2 vanilla pods, split, seeds scraped out with a knife
- 125g/4½oz caster sugar
- 125ml/4½fl oz water
- 500ml/18fl oz freshly squeezed blood orange juice, pulp strained
- 1 tbsp orange liqueur (optional)
- 1 tbsp caster sugar
- 2 tbsp water
- 2 rhubarb stalks, cut into 3cm/1¼in pieces
- 5cm/2in piece root ginger, peeled and grated
- For the crème de vanilla de bourbon, soak the gelatine leaves in a bowl of cold water for 4-5 minutes. Squeeze dry and set aside.
- Slowly bring the cream, sugar, vanilla pods and seeds to the boil in a small pan. Remove from the heat and discard the vanilla pods.
- Stir the soaked, drained gelatine leaves into the cream mixture until melted.
- Strain the mixture through a fine sieve, reserving the strained liquid. Set aside to cool and set slightly, then pour the cooled mixture into four 100ml/3½fl oz dariole moulds and chill in the fridge for three hours, or until completely set.
- Meanwhile, for the blood orange sorbet, place the sugar into a pan and dissolve it in the water. Bring the sugar and water mixture to the boil, stirring continuously, then reduce the heat to a simmer and continue to cook for a further 2-3 minutes. Remove from the heat and set aside until completely cooled.
- In a large mixing bowl, stir together the blood orange juice and orange liqueur, if using.
- Stir in the cooled sugar syrup a spoonful at a time, tasting after each addition, until the orange juice is sweet enough for your taste.
- Pour the mixture into an ice-cream machine and churn until smooth and set. Transfer to a plastic container, cover and freeze until needed.
- For the poached rhubarb, gently heat the sugar and the two tablespoons of water until the sugar has dissolved. Add the rhubarb and ginger and simmer gently for 4-5 minutes, or until just softened. Strain the rhubarb and set aside to cool. (You can use the drained liquid in another dish, or drizzle it over the finished dessert.)
- To serve, turn the crème de vanilla de bourbons out onto four chilled serving plates. Place a scoop of blood orange sorbet and a spoonful of poached rhubarb alongside each.