This unusual and sweet take on the classic by Bryan McCarthy uses woodruff, a sweet plant, but you can swap in vanilla if it's hard to come by.


For the panna cotta (can be made a day in advance) 

  • 1g Woodruff or 1 vanilla pod( Woodruff is a sweet plant) 
  • 450ml Cream 
  • 90g caster sugar
  • 2 leaves gelatine

For the honeycomb

  • 2 tablespoons of water
  • 100g sugar
  • 35g glucose
  • 20g clear honey
  • 5g Bread soda (sieved)

For the rhubarb compote

  • 450g Rhubarb washed and chopped
  • 150g sugar


Panna cotta:

  1. Place gelatine in bowl and cover with cold water to rehydrate.
  2. Place cream, sugar and woodruff in a pot and bring to a low simmer, cook for 5 minutes and set aside for 30 minutes to infuse
  3. Squeeze all water out of gelatine leaves and add to hot cream mix
  4. Cover in cling film and leave to infuse for one hour and a half and then strain through a fine sieve. 
  5. Place in moulds and put in fridge overnight to set these will keep in an airtight container in the fridge for 3 days.


  1. Make a light/brown caramel with all the ingredients except the bicarbonate of soda or until the mixture reaches 155˚C on a sugar thermometer.
  2. Remove from heat, whisk in the bread soda very quickly (it will rise so use a wide based pot)
  3. Pour quickly onto a mat or greaseproof paper (on a cold tray) set aside to cool, this will keep in an airtight container in a cool dry place for 3 days.

Rhubarb compote:

Cook the rhubarb on a low heat until it starts to soften then add sugar and cook for a further 5 minutes, this will keep in an airtight container in the fridge for 3 days.


Dip the moulds in a little hot water for a few seconds to loosen the panna cotta and turn onto a plate, spoon around the rhubarb compote and break the honeycomb over the top.