Rhubarb | White Chocolate | Burnt Butter | Lemon Balm
James Jacob Garwood recipe using nurtured in norfolk’s micro cress, edible flowers, edible leaves, herbs, sea veg, pea shoots and micro/baby veg.
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.
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.
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.
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.
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.