Name: Vanilla panna cotta with rhubarb and hibiscus
Yield: Serves 4
Ingredients: 500 g rhubarb; 2 vanilla pods; 60 g sugar; 100 g whole milk; 15 g dried hibiscus; 100 g sugar; 300 g double cream; 2½ platinum gelatin leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Changing Tides

By Roberta Hall McCarron

Published 2024

About

Rhubarb and hibiscus is a flavour combination that appears on my restaurant menu every rhubarb season. You really need forced rhubarb here as it barely gets cooked – it’s a pop of colour in the depths of winter.

Ingredients

Panna Cotta

2½ platinum gelatin leaves
300 g double cream
100 g

Method

The panna cotta needs at least 4 hours to set so make it first.

Bloom the gelatine in a bowl of cold water for about 5 minutes. Put the cream, milk and sugar together and warm over a low heat – it needs to be warm enough to melt the gelatine but not hot. Squeeze any excess water from the gelatine and stir it into the warm cream until it has dissolved.

Halve the vanilla pods and