Cut the vanilla pod in half and scrape the seeds from it. Place them into a pan with the double cream, semi skimmed milk and sugar.
Place the pan on the stove and warm the ingredients through to dissolve the sugar. Add the gelatine and make sure it is completely melted. Remove from the heat and add the buttermilk.
Pour the contents of the pan into a bowl. Place this bowl over ice to cool the mixture.
Whisk the mixture every so often to stop the vanilla from sinking to the bottom. When it begins to set, spoon the mixture in to your serving glasses. 80g is sufficient for a dessert.
Place this into the fridge and allow to completely set.
Rhubarb Granitee
Juice the rhubarb and reserve.
Place the sugar, juniper and water in a pan and bring to the boil. Allow to infuse for 10 minutes.
Pour the solution into the rhubarb juice and freeze.
Rhubarb Espuma
Place all the ingredients into a pan and warm through to dissolve the gelatine and sugar.
Allow to completely cool.
Transfer 500ml of liquid to a ½ ltre isi canister and charge with 1 n2o bulb.
To Serve
Spoon some granitee on to the set cream . Place the Espuma over the granitee and serve.
