Bay Panna Cotta Recipe - Great British Chefs

Ingredients

• 500g of rhubarb
• 200g of sugar
• 25g of ginger
• 1g of hibiscus flowers
• 1/2 lime, zested
• 75g of plain flour
• 2g of baking powder
• 50g of sugar
• 1g of salt
• 60g of butter, softened
• 12g of egg yolk
• 2g of vanilla bean paste
• 40g of egg yolks
• 70g of sugar
• 1 3/4 gelatine leaves
• 112g of whipping cream
• 12g of gin
• 15g of bay leaves
• 225g of UHT milk
• 1 gelatine leaf
• 100g of white chocolate
• 225g of cultured cream
• 3g of vanilla bean paste
• 5g of vodka
• 5g of milk
• 5g of sugar