Vanilla Panna Cotta with Rhubarb Compote and a Ginger Crumb

Vanilla Panna Cotta with Rhubarb Compote and a Ginger Crumb

3.6 10 ratings

Prep. 5 min

Total 6 h 25 min

6 portions

Ingredients

Ginger Crumb and Panna Cotta

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

Rhubarb Compote

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

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

Calendar 2022 12 Recipes
UK and Ireland

You might also like...

Apple Parkin

1小時 40 分

Oatcakes

1小時

Gluten-free Blondies

1小時 20 分

Stilton and Walnut Biscuits with Roasted Garlic Jam

4小時

Brandy Sauce

10 分

Breakfast Bars

1小時 10 分

Orange Drizzle Vegetable Cake (gluten and dairy free)

4小時

Rhubarb Ice Cream

36小時 25 分

Rhubarb, Clove and Ginger Jam

45 分

Welsh Rarebit with Branston Pickle

20 分

Bara Brith

10小時

Rhubarb Vanilla Flan

50 分