Roasted almond panna cotta with stewed rhubarb & vanilla seeds s

1. To make the almond cream, take a foodprocessor & place the roasted almonds in it. Chop very finely in the foodprocessor.
2. Take a medium cooking pot & pour the cream & milk in it. Add the finely chopped almonds. Stir well. Add the sugar. Heat up on medium heat until it simmers. Don't let it boil!!!
Stir frequently. Remove from the heat & let the almonds infuse for about 10 minutes.
3. After that, pour the mixture trough a fine sieve so that the almonds won't fall into the cream mix. Push the last of the cream mix with the back of a spoon trough the sieve.
4. Take a large bowl & add 2 tablespoons of warm water. Sprinkle the gelatine powder over the top & stir well so that all of the gelatine is well disolved in the water.
5. Reheat the almond mixture until hot; but not boiling! Then, pour over the gelatine mix in the bowl. Stir well & pour into 4 x 115 ml wide glass ramekins. Fill them only for 3/4!! Place into the fridge for about 4 to 6 hours.
6. Clean the rhubarb & cut away the ends. Cut into chunks & place into a cooking pot. Add the sugar, the split open vanilla pod, the seeds & 150 ml of water. Stir well. Heat up on medium heat until it simmers. Turn the heat down & cook the rhybarb until it is cooked trough but still holds its shape. Remove with a slotted spoon. Reduce the liquid by half.
7. When ready to serve for dessert, take the panna cotta's 10 minutes before serving out of the fridge. Place the cooked rhubab pieces on top of each almond panna cotta & reheat the sauce. Pour 1 to 2 tablespoons of the syrup over the rhubarb pieces.

Enjoy!!