Yka Leaf & Rhubarb Pearls

• 1 punnet 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 whisk 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°C.

Blend or whisk in the Xantham gum and pour into a silicone mould to set. Serve with the dehydrate Yka Leaves, Yka Leaves powder & Yka Leaves syrup.

Source: The Staff Canteen