Honey Panna Cotta, Yorkshire Rhubarb, Fennel Pollen
Lisa Goodwin-Allen's Honey Panna Cotta, Yorkshire Rhubarb and Fennel Pollen! A classic, tasty and uses seasonal dessert!
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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
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