Panna cotta with rhubarb topping (George Calombaris)

Panna cotta with rhubarb topping (George Calombaris)

3.8 13 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

Difficulty

easy

Nutrition per 1 portion

Protein 4.549 g

Calories 1652 kJ / 393 kcal

Fat 27.014 g

Fibre 1.971 g

Carbohydrates 34.015 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

Chef favourites 57 Recipes
Australia and New Zealand

Our 15th anniversary 12 Recipes
Australia and New Zealand

You might also like...

Sicilian ricotta cheesecake with botrytis soaked figs

30 h 25min

Banana tart tartin with chocolate sorbet

27 h 35min

2 ingredient wholemeal rolls and flatbread (Diabetes)

25min

Lime panna cotta with gin and finger lime granita

24 h 30min

Soula's Spanakopita

1 h 35min

Chocolate coated coconut bars

1 h 5min

Steamed ginger pudding

3 h 5min

Taleggio risotto with balsamic caramelised onions

55min

Gluten free rough puff pastry

1 h 15min

Strawberry champagne cake

3 h 10min

Gin and tonic sorbet with cucumber

12 h

Herbed lavosh

55min