adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Panna cotta with poached rhubarb
0 Likes
Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Indulgent panna cotta with tangy rhubarb topping.
Ingredients:
  • 400ml pouring cream
  • 250ml (1 cup) buttermilk
  • 70g (1/3 cup) caster sugar
  • 1 tsp vanilla bean paste
  • 4 Gelatine Leaves
  • 125ml (1/2 cup) water
  • 1 strip lemon rind
  • 70g (1/3 cup) caster sugar, extra
  • 250g (about 4 stalks) rhubarb, trimmed, thinly sliced diagonally
Instructions:
  • Grease six 125ml (1/2-cup) glasses with a light coating of oil. In a saucepan over medium heat, bring the cream, buttermilk, sugar, and vanilla to a gentle boil. Let it cool slightly. Place gelatine leaves in a bowl with cold water and let them soften for 2 minutes. Squeeze out excess water and add the gelatine to the cream mixture. Stir until the gelatine dissolves completely.
  • Spoon the mixture into the glasses you prepared. Chill in the fridge for at least 4 hours, or preferably overnight, until firm.
  • In a frying pan over medium heat, combine water, lemon rind, and extra sugar. Stir until sugar dissolves, then add rhubarb and bring to a boil. Simmer on low without stirring for 3 minutes until rhubarb is tender. Let cool and then spoon over panna cottas.

Similar Recipes