Panna Cotta with Rhubarb, Pea, and Chamomile

Impress your guests at your next dinner party with this incredible rhubarb, pea and chamomile panna cotta dessert.

Glas Restaurant’s executive chef, Malte Half, stands as a true craftsman of his trade, driven by a zeal for exploring unfamiliar flavors and textures. In this piece, he unveils his distinctive rhubarb, pea and chamomile panna cotta.

Speaking about the inspiration behind the dish, he explains: “Spring in Ireland can be a little unpredictable, yet when it arrives, it makes a striking impression. This dish captures that moment – sweet peas, sharp forced rhubarb, and the delicate floral note of elderflower.”

“At Glas, we prioritise letting vegetables take the spotlight, treating them with the same care as any other element. This dessert is airy, refreshing and subtly indulgent, yet entirely feasible to recreate at home. Frozen peas and a good-quality elderflower cordial are all you need here, so avoid overthinking it.”

Serves 4

Elderflower panna cotta

Ingredients

• 300g vegan cream (or double cream)
• 250g soy milk (or whole milk)
• 40g sugar
• 60g elderflower cordial
• 2g agar agar
• 2g fine salt
• pinch vanilla powder

Method

1. Warm the cream, milk, sugar, salt and vanilla until just heated.
2. Whisk in the agar and bring to a rolling boil for 30 seconds.
3. Remove from the heat, allow to cool slightly, then fold in the elderflower cordial.
4. Divide the mixture among four glasses or moulds and refrigerate for at least 2 hours until set.

Poached rhubarb

Ingredients

• 200g forced rhubarb
• 40g sugar
• pinch salt
• 1 vanilla pod, scraped 

Method

1. Cut the rhubarb into uniform pieces.
2. Transfer to a pan with the sugar, vanilla and a splash of water.
3. Gently cook for 5–8 minutes until just tender.
4. Cool in the syrup.

Pea gel

Ingredients

• 300g frozen peas (defrosted)
• 150g water
• 80g apple juice
• 30g sugar
• 2g fine salt
• 2g agar
• 10g olive oil

Method

1. Purée the peas with the water until smooth, then pass the mixture through a sieve.
2. Bring the apple juice, sugar, salt and agar to a rolling boil.
3. Whisk this hot mixture into the pea purée, then blitz again until ultra-smooth.
4. Chill until set, then blend once more until velvety.
5. Finish with a drizzle of olive oil.

Chamomile crumble

Ingredients

• 120g flour (gluten-free or plain)
• 70g cold vegan butter or margarine
• 30g sugar
• 2g salt
• 2 chamomile tea bags (or 2g dried chamomile)

Method

1. Rub all ingredients together until they form a crumbly mixture.
2. Spread the mixture on a tray and bake at 165°C for 15–18 minutes, until golden.
3. Allow to cool completely.

To serve

Spread the pea gel on a plate, top with the panna cotta, and arrange the rhubarb alongside. Finish with a generous scattering of chamomile crumble and a drizzle of the rhubarb syrup.