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2 July 2013 by three

Rhubarb, sticky, still pink, sponsored by the letter ‘R’.

Study: RHUBARB. 2.8 Rhubarb-thyme panna cotta with rhubarb-mint gel.

Rhubarb-thyme panna cotta, rhubarb-mint gel, shaved ginger.

Rhubarb-thyme panna cotta, rhubarb-mint gel, shaved ginger.

Photo only for now.

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This entry was posted in Rhubarb, Studies and tagged dessert, gel, gelee, hydrocolloids, molecular gastronomy, recipes, Rhubarb, Studies. Bookmark the permalink.

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