Bring the cream to the boil over a gentle heat, with the sugar and vanilla then take off the heat. Squeeze the water from the gelatine and whisk into the cream.

Cool then whisk in the gin and buttermilk and pour into ramekins. Chill in the fridge for 4 hours.

Cook the rhubarb in the water and sugar for 5 minutes, then cool.

To serve turn out the panna cotta spoon over the rhubarb and garnish with donuts, ice cream and mint.