Lemon thyme panna cotta with honeycomb

Method

1. To make the panna cotta, put the cream into a pan with the bunch of lemon thyme, keeping aside a few sprigs for garnish. Place on a medium/low heat and slowly bring up to a simmer. As soon as bubbles appear around the side of the pan, remove from the heat and cover the pan with cling film or a lid.

2. Allow the cream to infuse for ten minutes or until the desired flavour is reached.

3. Remove the lemon thyme stalks from the pan and add the sugar and honey. Return to the heat to warm through until the sugar is melted.

4. Meanwhile ‘bloom’ (soak) the gelatine in cold water until soft.

5. Once the sugar has dissolved, take the panna cotta off the heat, squeeze any water from the gelatine and add to the warm cream mix. Stir to melt then pass through a sieve to remove any undissolved gelatine.

6. Pour into 6 bowls (190ml/6fl oz approx per bowl). Allow to chill in the fridge overnight to set.

7. To make the honeycomb, put the honey, glucose and sugar into a pan, melt slowly over a low heat and bring up to 160 degrees using a thermometer.

8. Once the sugars have reached the desired temperature, remove from the heat and whisk in the bicarbonate of soda. Be aware that the mixture will expand significantly and will be very hot.

9. Pour carefully into a lined 900g/2lb loaf tin and allow to cool. This can be done in a warm oven to slow down the cooling process and keep the bubbles larger, but for this recipe small bubbles are just as lovely.

10. Once cooled break into small pieces.

11. To make the poached rhubarb, bring 100ml/3½fl oz water and sugar to a boil and add in the tea bag.

12. Add the pieces of rhubarb for a minute or so, then remove from the heat and allow to cool in the liquor. The rhubarb should be soft but still firm enough to cut.

13. To serve, cut the rhubarb into inch-long pieces.

14. Garnish the chilled panna cotta with chunks of honeycomb, pieces of poached rhubarb and some lemon thyme leaves. Serve.