(Prep 1day ahead)
Ingredients
For the apple panna cotta
75g caster sugar
200ml double cream
2g agar agar powder
200ml coconut milk
100g apple purée
For the apple and elderflower gel
225g fresh pressed apple juice
25g elderflower cordial
2g agar powder
For the candied rhubarb strips
2 sticks forced rhubarb
4 tbsp caster sugar
4 tbsp apple juice
Method
For the candied rhubarb strips, preheat the oven to 90°C (194°F). In a small saucepan, heat the apple juice and stir in the caster sugar until fully dissolved. Slice the rhubarb into 6-inch chunks, then cut lengthwise into thin ribbons. Dip each ribbon into the syrup and lay flat on a parchment-lined baking sheet. Dry in the oven for 45 minutes to 1 hour, or until just crisp but pliable. Once cool, store in an airtight container.
For the panna cotta, prepare two days ahead or in the morning. Note that agar powder sets at room temperature, so refrigeration is not necessary. In a saucepan, combine the cream, coconut milk, and apple purée. Heat gently over medium. Once warm, add the caster sugar and agar powder, whisking vigorously. Bring the mixture to a boil, then pour into a shallow container and leave to set.
For the elderflower jelly topping, clean the saucepan and pour in the apple juice and elderflower cordial. Heat over medium, then whisk in the agar powder and bring to a boil. Gently pour the mixture over the set panna cotta, using the back of a spoon to avoid disturbing the surface. Allow to cool and set fully at room temperature. Seal the container and store until ready to serve or transport.
Photography – Claire Burge
First Published on Sidetracked Magazine
