Honey Panna Cotta

1. In a medium sized pan heat the 90g cream, milk, honey and vanilla.  Whisk until the honey has dissolved.
2. Whisk in the soaked gelatine, Remove from the heat and leave to cool down
3. Once cooled, carefully fold in the remaining 190g of cream into the honey mix.
4. Prepare the rings by lightly greasing and cling filming the bottoms drum tight.  Place onto a tray.
5. Evenly pour the mixture into each ring.
6. Place into the fridge to set.

Buckwheat Honey Tuile

1. Mix all the ingredients together, spread on the moulds
2. Cook on 170°C for 7 minutes 

Marinated Rhubarb:

1. Mix all the ingredients together to marinate.
2. Reserve for plating.

Rhubarb Sauce & Granita:

1. Cut the rhubarb and place into a pan, add the lemon juice, grenadine, orange juice and sugar
2. Bring to the boil, once boiled remove from the stove and clingfilm
3. Leave to sit for 20 minutes.
4. Strain the Rhubarb through a sieve sitting over the bowl to achieve a clear juice.
5. Reserve half of the juice in the fridge for the plating
6. For the other half of the juice, place into a medium sized container or tray.Pop into the freezer and scrap with a fork, every 30-40 minutes to create an ice/Granita.
7. Once an ice is formed – add into an airtight container and keep in the freezer until needed. 

To Serve

• Fennel Pollen
• Local Honey