Name: Toasted barley panna cotta
Total time: 2 h 30 min
Ingredients: 240g of barley; 250g of double cream; 250g of whole milk; 35g of caster sugar; 8g of bronze gelatine leaves; 500g of frozen mixed berries; 150g of caster sugar; 30g of buckwheat; 90g of raspberries, halved; 150g of strawberries, roughly chopped; 150g of blueberries, halved; white balsamic vinegar, to taste; 20 oxalis; 10g of bee pollen

Toasted barley panna cotta

by Roberta Hall-McCarron

Ingredients

Cereals, Grains & Pasta

240g of barley
30g of buckwheat

Dairy

250g of double cream
250g of whole milk

Store Cupboard

35g of caster sugar
8g of bronze gelatine leaves
150g of caster sugar

Fruit & Vegetables

500g of frozen mixed berries
90g of raspberries, halved
150g of strawberries, roughly chopped
150g of blueberries, halved

Delicatessen

white balsamic vinegar, to taste

Salad & Fresh Herbs

20 oxalis

Speciality Ingredients

10g of bee pollen