Ingredients

• Pannacotta
• 250g buttermilk
• 250g whipping cream
• 50g sugar
• 2 gold gelatine leaves
  • Poached Rhubarb
• 250g Forced Rhubarb
• 10g ginger
• ½ vanilla pod
• 1 orange
• 25g sugar
  • Rhubarb Jelly
• 100g poached rhubarb stock syrup
• 100g Wiston Blanc de Blanc NV (or any Wiston fizz)
• 2 gelatine leaves
  • Rhubarb sorbet
• 500g Forced rhubarb
• 100g sugar
• 50g liquid Glucose
• 1tsp Jasmine tea (optional)
  • Honeycomb
• 55g caster sugar
• 35g honey
• 20g glucose
• 1 tsp bicarb soda

Method 

Poached Rhubarb
Begin with washing the rhubarb and combining with the sugar, ginger, vanilla, and orange zest and juice and allow to macerate for a few hours preferably overnight. Place all ingredients into a saucepan and cover rhubarb fully with water. Bring to the boil then remove from the heat and allow to steep for 8/10 mins, then remove from stock syrup, reserving the syrup for later.

Pannacotta
Bring the cream and sugar up to the boil then whisk in the gelatine leaves and allow to cool down. Once cooled whisk the buttermilk into the cream mixture and set into desired bowls.

Rhubarb Jelly
Weigh out 100g of the rhubarb poaching syrup and combine with 100g of Wiston Blanc de Blancs and bring to the boil, whisk in the gelatine leaves and allow to cool. To finish the pannacotta, make sure it is cold before pouring jelly. Once cool, pour 50g of jelly and leave to set overnight.

Rhubarb sorbet
Chop rhubarb and combine with sugar and cook on a low heat for 30 mins, strain through a fine mesh sieve reserving the liquor. Then, combine the liquor with glucose and jasmine tea infuse for 10 mins. Remove tea leaves and combine with cooked rhubarb. Place Into a food blender and blend for 5 mins until smooth, then place into ice cream machine and churn – or into freezer stirring every 30 mins until firm.

Honeycomb
Combine sugar, honey, glucose and bring to 155c. Stir in bicarb soda slowly until mixture starts to rise. Set in grease-proof tray until honeycomb sets hard.

Plating
This is where you can have fun! There are no rules with plating this dessert. I suggest dicing the poached rhubarb and placing onto the pannacotta to create a base for a scoop of the rhubarb sorbet. Finish with placing honeycomb wedges and mint leaves on top! And don’t forget to serve with a glass of the remaining Blanc de Blancs NV!

SHOP WINES