Vanilla Panna Cotta with Rhubarb Compote and a Ginger Crumb
TM6 TM5 TM31

Vanilla Panna Cotta with Rhubarb Compote and a Ginger Crumb

3.8 (5 ratings)

Ingredients

Ginger Crumb and Panna Cotta

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

Rhubarb Compote

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

Nutrition
per 1 portion
Calories
1353 kJ / 323 kcal
Protein
5 g
Carbohydrates
33 g
Fat
19 g
Saturated Fat
11 g
Fibre
2 g
Sodium
117 mg

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