Honey panna cotta served with sticky gingerbread, rhubarb purée & sous vide cooked rhubarb.
The rhubarb has been vacuum packed with a little sugar & cooked at 61 degrees for 45 minutes, under vacuum at this temperature the rhubarb keeps it’s structure & does not go mushy as it does when it’s traditionally poached.
The gingerbread is very sticky but overpowering for either the honey in the panna cotta or the rhubarb & gets even better if kept for a couple of days.
150 g. Butter
200 g. Golden syrup
200 g. Molasses
125 g. Dark soft brown sugar
1tsp. Ground ginger
1 tsp. Ground cinnamon
1 tsp. Bi carbonate of soda
250 ml. Full fat milk
300 g. Plain flour
Preheat the oven to 170 C, line a 20 cm square roasting tin.
In saucepan melt the butter, sugar, syrup, molasses, ginger & cinnamon.
remove from the heat, dissolve the bi-carb in 30 ml of warm water & add to the butter mix along with the eggs & milk which have been whisked together.
Pour the wet mix onto the flour and beat to a smooth batter, it will be a very wet mix, pour the batter into you lined tin and bake for 45 – 60 minutes.