Yka Leaf & Rhubarb Pearls

Koppert Cress

Koppert Cress

Premium Supplier 30th July 2019

Yka Leaf & Rhubarb Pearls

Vibrant, colourful & fresh tasting dessert focused on using the wonderful Yka Leaves in multiple forms


  • 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


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

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