Bay Panna Cotta Recipe
This pretty pastel pink bay panna cotta recipe is a springtime favourite at Sorella in Clapham.
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Cooking tools:
- Ice cream maker
- Blender
- Double boiler
- Saucepan
- Whisk
- Mixing bowl
- Spatula
- Kitchen scale
- Stove
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
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