Burnt honey pannacotta with rhubarb and chamomile syrup

Name: Burnt honey pannacotta with rhubarb and chamomile syrup
Prep time: 40 min
Total time: 40 min
Yield: Serves 6
Cuisine: Italian recipes
Ingredients: 75g runny honey (ideally strongly flavoured and floral); 175ml whole milk; 600ml double cream; 1 vanilla pod, split and seeds scraped; 3 gelatine leaves (we used Dr Oetker platinum leaves); Vegetable oil to grease; 2 chamomile teabags; 300ml freshly boiled water; 150g caster sugar; 750g forced rhubarb (or regular rhubarb when it’s in season), cut into 5cm lengths; Specialist kit; 6 x 150ml dariole moulds

Portion size: Serves 6
Hands-on time 40 min, plus at least 6 hours setting
Difficulty: medium

Gluten-free

Ravinder Bhogal

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Ravinder Bhogal’s burnt honey pannacotta with rhubarb is the perfect make-ahead dessert for spring.

Ravinder says: “Who knew chamomile teabags could be so versatile? The chamomile syrup is key to these wonderful pannacottas. I make a batch of the syrup, then keep it stashed in the fridge to add an aromatic and herbal note to everything from fruit (melons, apricots, peaches…) to my gin and tonic.”

Why not serve this elegant pannacotta for pud at your Easter lunch?

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Ingredients

75g runny honey (ideally strongly flavoured and floral)
175ml whole milk
600ml double cream
1 vanilla pod, split and seeds scraped
3 gelatine leaves (we used Dr Oetker platinum leaves)
Vegetable oil to grease
2 chamomile teabags
300ml freshly boiled water
150g caster sugar
750g forced rhubarb (or regular rhubarb when it’s in season), cut into 5cm lengths

Specialist kit

6 x 150ml dariole moulds

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Method

In a heavy-based saucepan, heat the honey for about 5 minutes or until it turns dark amber. Take off the heat, then pour in the milk and cream and add the vanilla seeds and scraped pod. Heat gently over a low heat for around 8 minutes, stirring frequently.
Soak the gelatine leaves in cold water for about 10 minutes, then squeeze out the excess liquid and add the squeezed leaves to the hot pannacotta mix. Stir to dissolve.
Lightly oil the dariole moulds, then divide the mixture among them (discard the vanilla pod – or wash and dry to flavour sugar). Cool, then chill for at least 6 hours (or overnight) to set.
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Put the teabags in a small saucepan and pour over the boiling water. Leave to steep for 10 minutes, then lift out and discard the teabags. Mix in the sugar, then heat gently, stirring, until dissolved. Add the rhubarb to the chamomile syrup and poach gently for 6-10 minutes until just tender – you want it to hold its shape.
Remove the rhubarb with a slotted spoon, then continue to simmer the liquid to reduce it by a third. Leave to cool completely.
To serve, dip the bases of the moulds in hot water for a few seconds to loosen the pannacotta. Turn out onto plates and serve with the rhubarb and a drizzle of syrup.