Toasted Barley Panna Cotta Recipe - Great British Chefs
Toasted barley may not be a flavour typically associated with desserts but here Roberta Hall-McCarron uses it to flavour a panna cotta, which is garnished with
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 240g of barley
- 250g of double cream
- 250g of whole milk
- 35g of caster sugar
- 8g of bronze gelatine leaves
- 500g of frozen mixed berries
- 150g of caster sugar
- 30g of buckwheat
- 90g of raspberries, halved
- 150g of strawberries, roughly chopped
- 150g of blueberries, halved
- white balsamic vinegar, to taste
- 20 oxalis
- 10g of bee pollen
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