FRAGRANT JASMINE TEA PANNA COTTA WITH LIME MACAROONS, RHUBARB SYRUP & CANDIED RHUBARB

Methods and Directions

• Bring the milk, cream and sugar mixture to simmering point and add in the tea bags and infuse for 3 minutes.
• Meanwhile soak the gelatin leaf in cold water until softened.
• Add the gelatin leaf to the mixture.
• Let cool slightly and pour into a mould and chill until firm.

• Whisk the egg whites and sugar until stiff peaks form.
• Sift the almond meal and icing sugar well and add in the egg whites, gently fold them together.
• Pipe the mixture onto a large baking sheet and bake for 15 minutes at 150C.
• For the filling beat together lime zest and 50g of softened butter together.

• Bring the mixture to a gentle boil until the rhubarb gets softened and the syrup become thick. Let chill slightly.
• Strain mixture through a fine sieve and chill completely.

• Thinly slice fresh rhubarb.
• Toss well with icing sugar. Bake at 50C until crispy.

• Unmold the Panna Cotta.
• Place a lime macaroon on top and garnish with mint syrup and candied rhubarb.