Salty Panna Cotta With Sweet Rhubarb

Place 11/2 cups of the cream and 1/4 cup of the sugar in a small saucepan over medium heat. Stir until sugar dissolves and mixture just comes to a simmer. Remove from heat.

Mash feta in a bowl. Whisk in remaining cream until smooth. Stir mixture into warm cream mixture.

Combine gelatine and 2 tbs cold water in a bowl. Stand for 5 minutes to soften. Microwave on high for 30-40 seconds or until gelatine has dissolved. Cool for 10 minutes. Stir gelatine into feta cream mixture until well combined. Lightly grease 4 x 2/3-cup dariole moulds or ramekins. Pour mixture evenly into moulds and refrigerate until required.

Meanwhile, cut rhubarb into 4cm pieces. Stir remaining sugar and 1/4 cup water in a saucepan over medium heat until sugar has dissolved and mixture comes to the boil. Add rhubarb, reduce heat to low, cover and simmer for 5 minutes or until softened. Cool and refrigerate until required. Turn panna cottas out onto serving plates (see tip). Pour a little of the rhubarb syrup over each panna cotta and serve with rhubarb and crackers.