Coconut panna cotta with rhubarb textures and ginger crumble

Ingredients

Fruit & Vegetables

  • 400g of rhubarb
  • 300g of apple juice
  • 150g of rhubarb, finely diced
  • 75g of apple juice
  • 300g of apple juice
  • 1 stick of sticks of rhubarb, (you will need 2 x 3 inch pieces)

Store Cupboard

  • 250g of caster sugar
  • 750g of coconut milk, chilled in the fridge
  • 225g of sugar
  • 50g of ground almonds
  • 50g of plain flour
  • 50g of light brown sugar
  • 75g of caster sugar
  • 300g of caster sugar

Speciality Ingredients

  • 3g of agar agar
  • 1g of agar agar
  • 1 cornflower

Spices & Dried Herbs

  • 1 1/2 tsp vanilla paste
  • 2 tsp ground ginger

Dairy

  • 50g of unsalted butter

Salad & Fresh Herbs

  • 12 red vein sorrel leaves

Delicatessen

  • 1 sheet of gold leaf