Liquorice panna cotta with Yorkshire rhubarb and parkin crumbs

James Mackenzie uses forced rhubarb - a speciality in his native Yorkshire - as a superb accompaniment to liquorice panna cotta. Keeping with the local theme, Mackenzie also includes parkin, a kind of sticky ginger cake. You can get shop-bought parkin if you're short of time, but why not reap the rewards of the recipe and enjoy any leftovers with a cup of tea?

First published in 2015
share recipe:

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

Method

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
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
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
First published in 2015
share recipe:

Behind every strong man there’s a strong woman and never has that maxim rung truer than at the Michelin-starred Pipe and Glass, where talented chef-proprietor James Mackenzie resides with his equally capable front-of-house wife, Kate.

Get in touch

 
Please or register to send a comment to Great British Chefs
 
You may also like
Spring
Spring
How to cook morels
How to cook morels
Panna cotta
Panna cotta
Emily Watkins
Emily Watkins
James Durrant
James Durrant
William Drabble
William Drabble
Load more