Dessert · Season 14

Cumin Panna Cotta with Rosemary and Rhubarb

Name: Cumin Panna Cotta with Rosemary and Rhubarb
Yield: 4
Ingredients: 2 ½ leaves gold leaf gelatine; 200ml buttermilk; 200ml thickened cream; 2 vanilla beans, seeds scraped; 2 tsp freshly ground cumin; 1 cup (150g) chopped rhubarb; ½ cup caster sugar; 2 small sprigs rosemary, leaves picked; ½ vanilla bean, seeds scraped, pods discarded; zest of ½ orange; ½ cup caster sugar; 3 small sprigs rosemary; juice of 1 lemon; 1 tsp vanilla paste; 8 x 5cm batons rhubarb; 300g caster sugar; 80g glucose syrup; 50g golden syrup; 15g bicarb soda; 1 ½ tbsp ground cumin; 1 tsp salt; 1 stalk rhubarb, finely sliced on mandolin; ¼ cup caster sugar

Billie McKay

12 Jul 2022

View full method on 10 Play ↗ Open in The Pass

Serves

Components

Ingredients

Season

Ingredients

Cumin Panna Cotta

2 ½ leavesgold leaf gelatine

200mlbuttermilk

200mlthickened cream

2vanilla beans, seeds scraped

2 tspfreshly ground cumin

Rhubarb Snow

1 cup (150g)chopped rhubarb

½ cupcaster sugar

2 small sprigsrosemary, leaves picked

½vanilla bean, seeds scraped, pods discarded

zest of ½ orange

Poached Rhubarb in Rosemary Syrup

½ cupcaster sugar

3 small sprigsrosemary

juice of 1 lemon

1 tspvanilla paste

8 x 5cm batonsrhubarb

Cumin Honeycomb

300gcaster sugar

80gglucose syrup

50ggolden syrup

15gbicarb soda

1 ½ tbspground cumin

1 tspsalt

To Garnish

1 stalkrhubarb, finely sliced on mandolin

¼ cupcaster sugar

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

Gold Gelatine LeavesButtermilkThickened CreamVanilla BeanGround CuminRhubarbSugarRosemaryOrangeLemonDessert

Recipe by Billie McKay, Season 14. Originally published by Network 10 on 12 Jul 2022.

Original on 10 Play ↗