Lisa Goodwin-Allen served up a delicious Honey Panna Cotta, Yorkshire Rhubarb and Fennel Pollen on James Martin’s Saturday Morning.
The ingredients for the Honey Panna Cotta are: 90g Whipping cream, 35g Milk, 35g Honey (Good Quality Local). 1 Vanilla Pods, 190g Whipping cream and 1 ½ Bronze Gelatine Leaves (Soaked).
For the Buckwheat Honey Tuile: 100g Buckwheat flour, 100g Egg White, 100g Icing Sugar and 20g Cornflour.
For the Marinated Rhubarb: 100g Rhubarb (finely diced), 1 tsp Icing Sugar, Squeeze Lemon Juice and Squeeze Orange Juice.
For the Rhubarb Sauce and Granita: 500g Fresh Rhubarb, 25g Lemon Juice, 40g Grenadine, 50g Orange Juice and 50g Sugar.
See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.
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