Method

• 1.
  Grease the base and side of eight 150ml capacity plastic panna cotta moulds. Place gelatine in cold water for 5 minutes to soften.
• 2.
  To make the panna cotta, place the milk, honey, thyme and vanilla pod and seeds in a medium saucepan over medium-high heat and bring just to a gentle simmer (do not boil). Squeeze out excess water from the gelatine and stir into milk mixture. Stir in cream and stand mixture at room temperature for 20-30 minutes to infuse. Strain mixture through a fine sieve into a jug. Divide panna cotta mixture among prepared moulds and refrigerate for 5-6 hours or overnight until set.
• 3.
  Meanwhile for the granita, place the rhubarb, pepper and sugar in a large saucepan with 4 cups (1L) of water over medium heat. Bring to a simmer and cook, stirring occasionally, for 8-10 minutes or until rhubarb is very tender. Transfer mixture to a blender and whiz until smooth. Pass through a fine sieve into a 1.75L capacity shallow heatproof container. Gently stir in the Campari then freeze overnight.
• 4.
  Take granita out of the freezer and scrape with a fork to fluff it up a little. Keep frozen until ready to serve. Invert panna cottas onto chilled plates and spoon over granita. Serve immediately.