Rose Geranium Panna Cotta, Garden Rhubarb, Lemon Verbena Syrup
RECIPE OF THE MONTH
At The Swan edible flowers are an important element of the spring & summer larder, so our part in 'Thyme to Bloom' is a natural development of our May menus. This panna cotta recipe is a deliciously fragrant celebration of spring, we grow ‘Attar of Roses’, the very best of the rose-scented geraniums, with delicately crenated leaves and lavender coloured flowers perfect for culinary use; rose geranium has subtle soothing properties. Its delicate flavour is a beautiful compliment to the soft textures of panna cotta and paired with the citrus scent of lemon verbena and tart forced rhubarb this is set to become a favourite with our guests. Head Chef Matt's recipe is easy to follow and guarantees success - remember you are aiming for that seductive wobble ...
Ingredients:
Makes 5 Panna cotta
For the panna cotta
450ml whole milk
450ml double cream
10 rose geranium leaves, chopped
100g caster sugar
3 large leaves of gelatine
For the baked rhubarb
500g rhubarb, peeled, cut into 3inch batons
50g caster sugar
For the lemon verbena syrup
75g caster sugar
150ml water
3 sprigs of lemon verbena
50ml grenadine syrup