3 July 2018
Recipes

Rhubarb Panna Cotta

Jacob James Garwood

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.

Method

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.

Ingredients

  • Rhubarb Panna Cotta
  • Double Cream
  • Milk
  • Rhubarb Purée
  • Amaretto
  • Vanilla Paste
  • Caster Sugar
  • Gelatine
  • Grenadine
  • White Chocolate Sorbet
  • Milk
  • Water
  • Caster Sugar
  • Vanilla Pod
  • White Chocolate
  • Sorbitol
  • Tempered Chocolate
  • White Chocolate
  • Freeze Dried Raspberries
  • Burnt Butter
  • Butter
  • Maltodextrin
  • Icing Sugar
  • Rhubarb Purée
  • Rhubarb
  • Water
  • Sugar
  • Amaretto
  • Agar