• Soak the sheets of leaf gelatine in a medium bowl with cool water for 10 minutes until they soften.
• Place kefir in a jug/ bowl and whisk it with a balloon whisk to a smoother consistency (some kefir types are lumpier than others).
• In a medium saucepan, combine the double cream, honey and a pinch of salt. Place the pan over medium heat and stir gently until it reaches the scalding point, without allowing it to boil (around 70-80°C if using a kitchen thermometer). Remove the pan from the heat.
• Retrieve the softened gelatine sheets from the water and gently squeeze out any excess water. Add the gelatine to the cream mixture, stirring until completely dissolved. Let the hot cream-gelatine mixture cool for 5 minutes at room temperature, giving it an occasional stir.
• Once cooled slightly, pour the cream mixture into the kefir jug/bowl and stir well to combine.
• Carefully divide the panna cotta mixture among 4 serving glasses (use dessert cups, custard cups, wine glasses or martini glasses), ensuring it doesn't spill down the sides. Leave the glasses at room temperature until the panna cotta cools down completely. Then refrigerate for at least 4 hours or until the panna cotta sets. It should still maintain a delightful wobble when gently shaken.

Rhubarb Compote:

• In the meantime, make the rhubarb compote by placing chopped rhubarb, honey and water in a small saucepan.
• Cook over medium-low heat, stirring occasionally for 10-15 minutes, until softened but still holding shape.
• Taste and add more honey/sugar or lemon juice to taste. Leave the compote to cool down completely before serving. It can be prepared ahead of time and stored in an airtight container in the fridge.
• Serve kefir panna cotta with a generous spoonful of rhubarb compote.