Vanilla Panna Cotta with Rhubarb Compote and a Ginger Crumb

Vanilla Panna Cotta with Rhubarb Compote and a Ginger Crumb

3.6 9 ratings

Prep. 5 min

Total 6 h 25 min

6 portions

Ingredients

Ginger Crumb and Panna Cotta

ginger biscuits (eg. Ginger Nut)
80 g
whipping cream
250 g
plain yoghurt
250 g
caster sugar
60 g
gelatine leaves
4
water for soaking
vanilla pod
1
neutral oil (e.g. sunflower oil, peanut oil), for greasing

Rhubarb Compote

orange thin peelings of skin and juice
1
rhubarb cut in pieces (2 cm)
250 g
caster sugar
50 g

Difficulty

easy

Nutrition per 1 portion

Sodium 117 mg

Protein 5 g

Calories 1353 kJ / 323 kcal

Fat 19 g

Fibre 2 g

Saturated Fat 11 g

Carbohydrates 33 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Calendar 2022 12 Recipes
UK and Ireland

You might also like...

Rhubarb Fool

Rhubarb Fool

1h 10min

Lavender Shortbread

Lavender Shortbread

1h

Stewed Rhubarb with Orange

Stewed Rhubarb with Orange

10min

Lemon Posset

Lemon Posset

2h 40min

Summer Fruit Crumble with Crème Anglaise

Summer Fruit Crumble with Crème Anglaise

1h 10min

Panna Cottas with Peaches and Thyme Syrup

Panna Cottas with Peaches and Thyme Syrup

6h 15min

Rhubarb Crumble

Rhubarb Crumble

55min

Custard

Custard

15min

Smoked Mackerel Pâté

Smoked Mackerel Pâté

55min

Cheese Sauce

Cheese Sauce

15min

Raspberry and Apple Crumble

Raspberry and Apple Crumble

1h 5min

Yorkshire Pudding

Yorkshire Pudding

1h