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

Method:

For the panna cotta

1. Place the milk, double cream, caster sugar and rose geranium into a heavy bottom sauce pan.

2. Bring to the boil gently over a moderate heat, whisking often.

3. Soak the leaf gelatine in cold water until soft, drain off excess water.

4. Once the mixture has boiled, reduce the heat then add the gelatine and whisk until dissolved.

5. Pass the mixture through a fine sieve into a jug.

6. Then pour the panna cotta mixture into individual dariole moulds, ramekins or which ever mould you decide.

7. Then place in the fridge and leave to set overnight or at least 6 hours.

For the rhubarb

1. Pre heat the oven to 180 degrees celsius, toss in the sugar, then lay out on baking paper on an oven proof tray.

2. Then bake for 8 minutes or until just soft.

3. Remove from the oven and allow to cool.

For the syrup

1. Place the caster sugar, verbena and water into a heavy bottom sauce pan and bring to the boil over a moderate heat, whisking often.

2. Once the sugar has dissolved, then add the grenadine, whisk, set to one side and allow to cool.

3. Once cooled pass syrup through a fine sieve, poor over the baked rhubarb and leave over night to infuse.

4. Remove the set panna cotta from its mould, arrange on your plate with the rhubarb and drizzle the syrup over the top and serve.