Carrageen Panna Cotta

Tracy Piggott and Kamal Ibrahim serve up Carrageen Panna Cotta with Bell Heather Honey, served with Roast Rhubarb, Candied Julienne of Ginger and Ginger Shortbread.


  • panna cotta:
  • (1.2 ltr) cream
  • 300 ml bell heather honey
  • peel of 2 lemons (no pith!)
  • 120 ml milk
  • 3 vanilla pods, split
  • 25 g carrageen
  • roast rhubarb:
  • 3 kg rhubarb
  • 500 g caster sugar
  • candied julienne of ginger
  • 4 large pieces of fresh ginger, peeled
  • 500g caster sugar
  • 500 ml water
  • ginger shortbread:
  • 280 g plain flour, sifted
  • 120 g icing sugar
  • 250 g unsalted butter, diced
  • 50 g
  • ground ginger
  • 2 vanilla pods


  1. Panna Cotta: Put the cream, honey, lemon peel and vanilla pods in a saucepan and slowly bring to the boil, stirring occasionally. Remove from the heat.
  2. Bring the milk and carrageen to the boil in another saucepan, reduce the heat and simmer for 7-9 minutes until the milk starts to thicken. Do not overcook as this will set the Panna Cotta too firmly, a gentle wobble is what you're looking for.
  3. Combine the cream mixture with the milk mixture and pass through a fine sieve to remove the vanilla, lemon peel and carrageen.
  4. Transfer the mixture to a jug and divide between 20 little pudding moulds. Place on trays, transfer to the fridge and chill for minimum 2 hrs until set.
  5. Roast Rhubarb: Trim the ends off the rhubarb, rinse and cut into 5cm/2" pieces.
  6. Put in a shallow baking dish in a single layer. Sprinkle over the sugar, cover with foil and roast for 15mins in a preheated oven at 180c.
  7. Remove foil and bake a further 5mins so liquid becomes syrupy.
  8. Candied Julienne of Ginger: Finely slice the ginger, lay the slices together and cut into fine julienne. Put in a pot of cold water and bring to the boil. Summer for 3-4 mins and drain in a sieve.
  9. Put the sugar and water in a saucepan and heat gently to dissolve the sugar. Bring to the boil and simmer for 2-3 mins, add the ginger and continue to simmer for a few
  10. minutes until candied.
  11. Strain from the syrup and spread out onto baking parchment to dry.
  12. Ginger Shortbread: Scrape out the seeds from the vanilla pods. Pulse all the ingredients in a food processor until a ball begins to form. Turn out and bring the dough together by hand, being careful not to overwork it. Cover and
  13. chill in fridge for 20 mins.
  14. Roll out between sheets of baking parchment paper to 3ml thick and cut into biscuits.
  15. Bake on lined baking sheets for 8-10 mins until pale golden. Sprinkle with caster sugar while still warm and cool on a wire rack.
  16. To serve turn out the Panna Cotta, surround with roast rhubarb, top with ginger and serve with ginger biscuits.

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