Honey Panna Cotta, Yorkshire Rhubarb, Fennel Pollen - James Martin Chef

Ingredients

• 90g Whipping cream
• 35g Milk
• 35g Honey (Good Quality Local)
• 1 Vanilla Pods
• 190g Whipping cream
• 1 ½ Bronze Gelatine Leaves (Soaked)
• **Equipment – Metal Rings H 4½ cm x W 6cm**
• 100g Buckwheat flour
• 100g Egg White
• 100g Icing Sugar
• 20g Cornflour
• 100g Rhubarb (finely diced)
• 1 tsp Icing Sugar
• Squeeze Lemon Juice
• Squeeze Orange Juice
• 500g Fresh Rhubarb
• 25g Lemon Juice
• 40g Grenadine
• 50g Orange Juice
• 50g Sugar
• In a medium sized pan heat the 90g cream, milk, honey and vanilla. Whisk until the honey has dissolved.
• Whisk in the soaked gelatine, Remove from the heat and leave to cool down
• Once cooled, carefully fold in the remaining 190g of cream into the honey mix.
• Prepare the rings by lightly greasing and cling filming the bottoms drum tight. Place onto a tray.
• Evenly pour the mixture into each ring.
• Place into the fridge to set.
• Mix all the ingredients together, spread on the moulds
• Cook on 170°C for 7 minutes
• Mix all the ingredients together to marinate.
• Reserve for plating.
• Cut the rhubarb and place into a pan, add the lemon juice, grenadine, orange juice and sugar
• Bring to the boil, once boiled remove from the stove and clingfilm
• Leave to sit for 20 minutes.
• Strain the Rhubarb through a sieve sitting over the bowl to achieve a clear juice.
• Reserve half of the juice in the fridge for the plating
• For the other half of the juice, place into a medium sized container or tray.Pop into the freezer and scrap with a fork, every 30-40 minutes to create an ice/Granita.
• Once an ice is formed – add into an airtight container and keep in the freezer until needed.
• Fennel Pollen
• Local Honey