Burnt honey pannacotta with rhubarb and chamomile syrup

Method

1. In a heavy-based saucepan, heat the honey for about 5 minutes or until it turns dark amber. Take off the heat, then pour in the milk and cream and add the vanilla seeds and scraped pod. Heat gently over a low heat for around 8 minutes, stirring frequently.

2. Soak the gelatine leaves in cold water for about 10 minutes, then squeeze out the excess liquid and add the squeezed leaves to the hot pannacotta mix. Stir to dissolve.

3. Lightly oil the dariole moulds, then divide the mixture among them (discard the vanilla pod – or wash and dry to flavour sugar). Cool, then chill for at least 6 hours (or overnight) to set.

4. Put the teabags in a small saucepan and pour over the boiling water. Leave to steep for 10 minutes, then lift out and discard the teabags. Mix in the sugar, then heat gently, stirring, until dissolved. Add the rhubarb to the chamomile syrup and poach gently for 6-10 minutes until just tender – you want it to hold its shape.

5. Remove the rhubarb with a slotted spoon, then continue to simmer the liquid to reduce it by a third. Leave to cool completely.

6. To serve, dip the bases of the moulds in hot water for a few seconds to loosen the pannacotta. Turn out onto plates and serve with the rhubarb and a drizzle of syrup.