Panna cotta
660g double cream
100g semi skimmed milk
100g caster sugar
1x vanilla pod
3 gelatine leaves, softened
Miso & lime caramel
1x tin carnation caramel
40g miso paste
2x limes, zest & juice
Rhubarb
8x sticks Yorkshire forced rhubarb
2 tbsp fresh orange juice
2 tbsp grenadine syrup
Ginger biscuits
325g butter
400g light brown sugar
2 eggs
550g plain flour
2 tbsp ground ginger
1 tbsp bicarb
sea salt
Elderflower sour
200ml Rhubarb gin
100ml St Germain elderflower liquor
2 tsp grenadine syrup
100ml honey sugar syrup
100ml egg whites
juice of 2 lemons
Panna cotta
Place the milk, cream, sugar & vanilla into a sauce pan & heat gently to infuse for 15 minutes, allowing the sugar to dissolve.
Strain the mix through a fine sieve into a large bowl sat over ice & whisk occasionally as it cools. (this helps the vanilla to disperse through the cream as opposed to sinking at the bottom of the mix.
Once the mix begins to set & thicken slightly, transfer into 4 serving glasses (around 120g each) & leave to set fully in the fridge for 4 hours.
Miso & lime caramel
Whisk all ingredients together then spoon 1 tbsp on top of each panna cotta once set.
Rhubarb
Trim the rhubarb to equal length & place in a vacuum pack bag along with the orange & grenadine. Vacuum on full power.
Cook in the water bath at 78 degrees for 12 minutes, until just tender.
Cool in iced water then remove from the bag, drain & neatly dice to sit on top of the caramel.
Ginger biscuits
In an electric mixer, beat together the butter & sugar until pale, then add the eggs & continue to whisk until fully incorporated.
Sift the flour, bicarb & ginger together then add to the bowl & mix until it forms a dough.
Roll into marble size pieces & spread out onto a baking tray & bake for 5 minutes at 170 degrees until lightly golden.
Allow to cool fully before crumbling over the top of your dessert.
Elderflower sour
Split all ingredients between 2 large cocktail shakers filled with ice.
Shake well & strain into 4 martini glasses.
