Rhubarb Panna Cotta

Jacob James Garwood
Rhubarb | White Chocolate | Burnt Butter | Lemon Balm


  • Rhubarb Panna Cotta
  • Double Cream (500g)
  • Milk (250ml)
  • Rhubarb Purée (250ml)
  • Amaretto (1 Shot)
  • Vanilla Paste (1/2 tsp)
  • Caster Sugar (392g)
  • Gelatine (5 Sheets)
  • Grenadine (Splash)
  • White Chocolate Sorbet
  • Milk (750ml)
  • Water (340ml)
  • Caster Sugar (30g)
  • Vanilla Pod (1)
  • White Chocolate (450g)
  • Sorbitol (2.5g)
  • Tempered Chocolate
  • White Chocolate (100g)
  • Freeze Dried Raspberries (3g)
  • Burnt Butter
  • Butter (250g)
  • Maltodextrin (200g)
  • Icing Sugar (30g)
  • Rhubarb Purée
  • Rhubarb (100g)
  • Water (100g)
  • Sugar (80g)
  • Amaretto (20ml)
  • Agar (3g)


Rhubarb Panna Cotta:

Bring milk, cream, purée, amaretto, vanilla and sugar to a gentle simmer while you bloom the gelatine in cold water. Then mix and add grenadine and set on a lined tray.


White Chocolate Sorbet:

Bring milk, water, sugar, vanilla and sorbitol gently up to 82 degrees c. Then pour 1/2 mix over chocolate and whisk hard until emulsified, then add the rest, mix again. Allow to cool slightly then churn in ice cream machine.


Tempered Chocolate:

Melt chocolate to 45*c stirring with a spatula, then cool to 28*c. Blitz raspberries into a powder. Reward chocolate to 34*c then gently marble with powdered raspberry. Smear over acetate and put into freezer.


Poached Rhubarb:

Peel and slice rhubarb into batons, boil 200ml of water, 150g sugar, two cardamom pods, 20ml grenadine and one star anise pod for four minutes on a rolling boil. Pour straight over rhubarb and place straight into a fridge or blast chiller until cold.


Burnt Butter:

Take a full block of butter and cook in a pan on a medium heat until nicely browned. Place the malt and icing sugar into a blender, slowly pour in a little butter and add until it forms a snow. Place the rest into the freezer for shaving later.


Rhubarb Purée:

Place all ingredients into a pan, cook to a boil, stir well and boil for four minutes, blitz and pass through a chinois. Refrigerate until set then re-blend and pass again to form purée.

Garnish with Nurtured lemon balm.

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