BARLEY JUS “PANNA COTTA”
125 grams barley pearls, unhulled 175 ml filtered water 2 sheets 2 grams gelatin bloomed in 50 ml ice water for 8 minutes, strained 25 grams raw honey
In a heavy-bottomed saucepot, combine water and barley, and boil until barley is softened. Blend the barley and water together and strain using a fine sieve. Collect the jus and while still warm, add the bloomed gelatin. Stir gelatin until dissolved. Fold in honey. Pour cooled liquid mixture in preferred container. Let set inside the chiller for at least an hour.