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At Liquid Induglence we love to make noise about anything Yorkshire. The Rhubarb Triangle is a 9-sqaure-mile triangle in West Yorkshire located between Rothwell, Morley and Wakefield. These towns and everything in between are famous for producing early forced Rhubarb.
We have added our own indulgent twist on a Yorkshire classic to celebrate National Rhubarb Month.
Vodka panna cotta with roasted Yorkshire rhubarb.
For the Vodka panna cotta
- 300ml double cream
- 1 vanilla pod (de-seeded)
- 100g caster sugar
- 3 leaves of gelatine (soaked for five minutes in cold water)
- 350ml buttermilk
- 20ml Firestarter Vodka
- Heat the double cream, vanilla pod and sugar in a saucepan until just boiling.
- Remove from the heat. Next add the soaked gelatine and buttermilk and whisk.
- Slowly add the Firestarter vodka to the mixture then whisk.
- Pour the mixture into dariole moulds and chill in the fridge for 2-3 hours.
- To serve place the moulds in hot water to loosen the panna cotta then turn out.
For the honey roasted rhubarb
what you’ll need:
- 200g of rhubarb
- 25g of caster sugar
- 25g of honey
- Pre-heat the oven to 180°c.
- Rinse the rhubarb and shake of the excess water.
- Next trim the ends and cut the rhubarb into finger sized pieces.
- Toss the rhubarb with the sugar and honey and place on a baking tray.
- Roast the rhubarb in the oven for 12-14 minutes.
- Serve with the vodka panna cotta and dust lightly with icing sugar.
Recipe courtesy of James Bailey Hague