Bay panna cotta with rhubarb parfait

This pretty pastel pink bay panna cotta recipe, a springtime favourite at Sorella in Clapham, combines the flavours of burnt bay leaves, seasonal rhubarb and white chocolate to create a stunning dessert that’s well worth the time it takes to create it. Used forced rhubarb if it’s in season (around January and February) for the most striking, colourful results.

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