By Will Eaglesfield, Executive Chef at Imperium Collection.


Serves six

For the panna cotta

  • 600g cream
  • 80g milk
  • 1 pod of vanilla seeds
  • Zest of 1 lemon
  • 2 pods of cardamom
  • 50g of elderflower cordial
  • 2 gelatine leaves
  • 15g of rum


  1. Put cream, milk, vanilla, zest, and cinnamon into a large pot and heat until just starting to boil - do not let it boil over. Once simmering, remove from heat.
  2. Soak gelatine in cold water for two minutes to soften, then squeeze out excess water and stir leaves into cream mix
  3. Transfer to a large bowl and chill, stirring every 30 minutes, until starting to set (mix will be thick enough to keep vanilla seeds in suspension)
  4. Pass through a sieve and pour into plastic dariole moulds
  5. Cover and chill overnight before using

For the popping shortbread crumble

  • 125g butter
  • 55g caster sugar
  • 180g plain flour
  • Pinch of salt
  • 1 sachet of popping candy
  • 1 tsp freeze-dried raspberry powder


  1. Beat the butter and sugar together until light and smooth
  2. Stir in the flour and salt to get a smooth paste. Sandwich between 2 sheets of baking paper and roll out until the paste is 1cm - 1/2 inch thick.
  3. Chill in the fridge for 20 minutes
  4. Cut into 2cm wide strips and bake at 170°C for 15 minutes, or until pale golden brown. Set aside to cool on a wire rack
  5. Once completely cooled, crumble the shortbread into a chunky consistency then mix in the candy and raspberry powder

For the roast rhubarb compote

  • 500g rhubarb, trimmed and cut into 2cm lengths
  • 100g sugar
  • 100g red wine
  • 1 thumb-sized piece of peeled ginger root
  • 1 stick cinnamon


  1. Bring wine, ginger, cinnamon, and sugar to the boil, then simmer for 10 minutes to thicken
  2. Meanwhile, prepare the rhubarb and place in a half gastro pan. Once the wine syrup is ready, pour over the rhubarb and mix well
  3. Roast at 200°C, basting regularly, for 20 minutes or until tender and slightly caramelised. Rhubarb should be soft and tender but not falling apart
  4. Let cool until able to be handled, discard ginger root, and chill

To serve

  1. Unmould panna cotta onto plate (gently pull side of the set cream away from the mould so air can get between the panna cotta and the mould. Immediately invert onto plate)
  2. Spoon rhubarb compote around the panna cotta
  3. Sprinkle the shortbread over and around the panna cotta
  4. Garnish with edible flower petals if desired