
Devices & Accessories
Vanilla Panna Cotta with Rhubarb Compote and a Ginger Crumb
Prep. 5 min
Total 6 h 25 min
6 portions
Ingredients
Ginger Crumb and Panna Cotta
-
ginger biscuits (eg. Ginger Nut)80 g
-
whipping cream250 g
-
plain yoghurt250 g
-
caster sugar60 g
-
gelatine leaves4
-
water for soaking
-
vanilla pod1
-
neutral oil (e.g. sunflower oil, peanut oil), for greasing
Rhubarb Compote
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orange thin peelings of skin and juice1
-
rhubarb cut in pieces (2 cm)250 g
-
caster sugar50 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
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UK and Ireland
UK and Ireland