Cumin Panna Cotta with Rosemary and Rhubarb

Serves 4
  • Steps
  • Ingredients


  • For the Cumin Panna Cotta, bloom gelatine in a bowl of cold water for 5 minutes.
  • Combine buttermilk, cream, vanilla and cumin in a saucepan and bring to a simmer.
  • Drain gelatine and squeeze out excess water. Add to buttermilk mixture and stir until dissolved. Strain through a very fine sieve into a jug and pour into 4 x 15cm wide shallow bowls. Allow to set in the fridge for 2-3 hours.
  • For the Rhubarb Snow, combine all ingredients in a large saucepan with 1/4 cup water. Cook over medium heat until rhubarb breaks down and is tender.
  • Process with a stick blender then pass through a sieve into a clean bowl. Cool in fridge until very cold.
  • Prepare a bowl of liquid nitrogen.
  • Pour the rhubarb mix into a syphon gun and charge once with a cream charger.
  • Dispense a small amount into a bowl to prime the syphon gun then carefully dispense the liquid into the bowl of liquid nitrogen. Stir using a slotted spoon to break up the snow. Transfer snow in small batches to a blender or Thermomix and pulse to a fine snow. Set aside in freezer until ready to serve.
  • For the Poached Rhubarb in Rosemary Syrup, place all ingredients, except rhubarb, into a saucepan and bring to a boil. Reduce heat, then add the rhubarb and simmer until tender. Remove from heat and place in fridge to chill.
  • For the Cumin Honeycomb, line a deep bowl with baking paper and set aside.
  • Place the sugar and syrups into a deep saucepan. Bring to 140°C then remove from the heat.
  • Working quickly, add the bicarb and whisk until dissolved and mixture is very foamy. Immediately pour into lined bowl and set aside to cool.
  • Combine cumin and salt in a small bowl and sprinkle lightly over the honeycomb. Break into small pieces then store in an airtight container until ready to serve.
  • For the garnish, combine the rhubarb ribbons and sugar in a bowl and set aside to macerate slightly. Drain well before using.
  • To serve, remove panna cottas from fridge. Arrange rhubarb batons over the panna cottas, along with a few spoonfuls of the rhubarb snow and pieces of cumin honeycomb. Serve with a small jug of rosemary syrup, pouring over just before serving.


Store leftover honeycomb in an airtight container.

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