Lemon thyme pana cotta with honeycomb

Lemon thyme panna cotta with honeycomb is a delightful dessert that combines silky smooth panna cotta infused with fragrant lemon thyme, crunchy honeycomb, and tender poached rhubarb. A perfect balance of textures and flavours for any occasion.

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Ingredients

For the panna cotta:

• double cream 1 litre/1¾ pints
• lemon thyme, 1 bunch (reserve a few sprigs for garnish)
• caster sugar:: 75g/2½oz

For the honeycomb:

• honey:: 45g/1¾oz
• liquid glucose 30g/1oz
• caster sugar 110g/4oz
• bicarbonate of soda 1 tsp

For the poached rhubarb:

• caster sugar 100g/3½oz
• hibiscus tea bag 1
• rhubarb stick, 1, cut into large chunks

Method

The Panna Cotta:

1. Add the double cream and lemon thyme (reserving a few sprigs for garnish) to a saucepan. Heat gently over medium-low heat until bubbles appear around the edges.
2. Remove from heat and cover with cling film or a lid. Allow the cream to infuse for about 10 minutes or until the desired flavour is achieved.
3. Strain out the lemon thyme stalks and return the cream to the heat. Add caster sugar and honey, stirring until dissolved.
4. Bloom the gelatine by soaking it in cold water until softened.
5. Squeeze excess water from the gelatine and stir it into the warm cream mixture until fully melted.
6. Pass the mixture through a fine sieve to remove any undissolved gelatine.
7. Pour into six bowls (approximately 190ml/6fl oz per bowl). Chill overnight in the refrigerator to set.

The Honeycomb:

1. Add honey, liquid glucose, and caster sugar to a saucepan. Heat gently over low heat until melted, then bring to 160°C using a thermometer.
2. Remove from heat and whisk in bicarbonate of soda. Be cautious as the mixture will expand significantly and is very hot.
3. Pour into a lined 900g/2lb loaf tin. Allow to cool completely. For larger bubbles, cool in a warm oven; smaller bubbles are equally delightful.
4. Once cooled, break into small pieces for garnish.

The Poached Rhubarb:

1. Add water (100ml/3½fl oz) and caster sugar to a saucepan. Bring to a boil and add the hibiscus tea bag.
2. Add rhubarb chunks to the boiling liquid for about one minute, then remove from heat. Allow rhubarb to cool in the liquor.
3. The rhubarb should be soft but firm enough to cut. Slice into inch-long pieces for serving.

To Serve:

1. Retrieve chilled panna cottas from the refrigerator.
2. Garnish each panna cotta with chunks of honeycomb, poached rhubarb pieces, and lemon thyme leaves.
3. Serve immediately and enjoy this elegant dessert!

Suggested Wine Pairing

Sainsbury’s: Taste The Difference Muscat de Saint-Jean-de-Minervois

This sweet Muscat offers floral aromas and honeyed notes that complement both the silky panna cotta and crunchy honeycomb beautifully.

Tesco: Finest Dessert Wine from Sauternes

A luxurious Sauternes with flavours of apricot and citrus pairs wonderfully with the tangy rhubarb and creamy panna cotta.

Majestic: Quady Essensia Orange Muscat

This vibrant orange muscat delivers zesty citrus notes that enhance the lemon thyme infusion while balancing the sweetness of honeycomb.

What can you serve with this?

1. Crisp shortbread biscuits: Add an extra crunch alongside this creamy dessert.
2. Fresh berries: Provide a burst of colour and tangy flavour that complements the panna cotta perfectly.
3. Lemon sorbet: A refreshing addition that enhances the citrus notes in this dish.

Nutri-score Health Check

This recipe scores a Nutri-Score of C due to its high cream content and added sugars. While indulgent, it can be enjoyed as an occasional treat when balanced with lighter meals throughout the day.

Positive Factors:

• Lemon thyme: Adds antioxidants and aromatic flavour without calories.
• Rhubarb: A source of fibre and vitamin C, providing balance to this rich dessert.

Negative Factors:

• Cream: High in saturated fat, contributing to its indulgent nature.
• Sugar: Added sugars increase calorie content; moderation is key.