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
- Place gelatine in bowl and cover with cold water to rehydrate.
- 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
- Squeeze all water out of gelatine leaves and add to hot cream mix
- Cover in cling film and leave to infuse for one hour and a half and then strain through a fine sieve.
- Place in moulds and put in fridge overnight to set these will keep in an airtight container in the fridge for 3 days.
- 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.
- Remove from heat, whisk in the bread soda very quickly (it will rise so use a wide based pot)
- 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.
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.