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Liquorice panna cotta with Yorkshire rhubarb and parkin crumbs

Liquorice panna cotta with Yorkshire rhubarb and parkin crumbs

Liquorice panna cotta with Yorkshire rhubarb and parkin crumbs

PT1H30M

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1
To make the panna cotta, soak the gelatine leaves in cold water. Heat the cream, milk, sugar and liquorice compound together until almost boiling, then add the gelatine. Stir and pour into glasses. Set in the fridge for at least 2 hours
  • 2 gelatine leaves
  • 1 tsp liquorice compound
  • 300ml of double cream
  • 200ml of milk
  • 80g of sugar
2
Preheat the oven to 160°C/gas mark 3
3
For the parkin, heat the syrup, butter, treacle and sugar in a large saucepan. Add the flour, oats, eggs and spices and mix until combined
  • 200g of golden syrup
  • 200g of butter
  • 50g of black treacle
  • 200g of dark brown sugar, soft
  • 200g of self-raising flour
  • 150g of oats
  • 4 tsp ground ginger
  • 2 tsp ground nutmeg
  • 2 tsp ground mixed spice
  • 2 eggs, beaten
4
Pour into a greaseproof paper-lined baking tray and cook for 10-12 minutes. Remove from the oven and cool in the tray
5
Increase the oven temperature to 180°C/gas mark 4
6
Cut the rhubarb into 2 inch pieces and place in a deep baking tray. Pour in approximately 100ml of water, sprinkle with caster sugar (depending on how sweet you want it) then pour 4–6 dashes of grenadine over the rhubarb
  • 4 sticks of rhubarb, forced
  • caster sugar
7
Cover with tin foil and bake in the oven for about 10-15 minutes until just poached. Remove the tray from oven and set aside to cool, leaving the rhubarb submerged in the poaching liquor
8
To serve, remove the panna cotta from the fridge and spoon some of the poached rhubarb over the top. Break the parkin into chunks, scatter over the rhubarb and serve

Ingredients

Metric

Imperial

Liquorice panna cotta

  • 1 tsp liquorice compound
  • 2 gelatine leaves
  • 300ml of double cream
  • 200ml of milk
  • 80g of sugar

Forced rhubarb

Parkin

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