Panna cotta with rhubarb topping (George Calombaris)

Panna cotta with rhubarb topping (George Calombaris)

4.5 10 ratings

Prep. 15min

Total 25 h 15min

6 portions

Ingredients

Panna cotta

oil to grease
pouring (whipping) cream
410 g
full cream milk
160 g
sugar
50 g
mastic gum (see Tips)
¼ tsp
chilled water
350 g
titanium strength gelatine leaves
3

Rhubarb topping

rhubarb (approx. 500 g), trimmed and cut into pieces (7 cm)
6 stalks
caster sugar
70 g
honey
70 g
water
70 g

Nutrition per 1 portion

Calories 393 kcal / 1652 kJ

Protein 4.549 g

Fat 27.014 g

Carbohydrates 34.015 g

Fibre 1.971 g

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