Liquorice Panna Cotta Recipe
James Mackenzie's uniquely flavoured panna cotta is served with forced rhubarb and parkin crumbs - a kind of sticky ginger cake from Yorkshire
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Ingredients
- 1 tsp liquorice compound
- 2 gelatine leaves
- 300ml of double cream
- 200ml of milk
- 80g of sugar
- 4 sticks of rhubarb, forced
- caster sugar
- grenadine syrup
- 200g of golden syrup
- 200g of butter
- 50g of black treacle
- 200g of dark brown sugar, soft
- 200g of self-raising flour
- 150g of oats
- 4 tsp ground ginger
- 2 tsp ground nutmeg
- 2 tsp ground mixed spice
- 2 eggs, beaten
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