- 1punnet of Yka Leaves
- 10 each Dehydrated Yka leaves
- 1tbsp Yka Leaves Powder
- 200ml Rhubarb Juice
- 80g Caster Sugar
- 1.2gr Xanthan gum
- 1.2gr Agar Agar
Yka Leaf & Rhubarb Pearls
Yka Leaf & Rhubarb Pearls
Vibrant, colourful & fresh tasting dessert focused on using the wonderful Yka Leaves in multiple forms
Ingredients
Method
Firstly make the Yka Leaves syrup using the caster sugar and enough water to cover the sugar. Bring to a rapid boil and whisl in the fresh Yka Leaves - pass through fine sieve.
Mix 2/3rds of the syrup with the rhubarb juice and blend in the Agar Agar, strain off as many bubbles as possible then bring up to around 90 degrees C.
Blend or whisk in the Xantham gum and pour in to a silicone mould to set.
Serve with the dehydrate Yka Leaves, Yka Leaves powder & Yka Leaves syrup
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
