Panna cotta with rhubarb topping (George Calombaris)
TM31 TM5

Panna cotta with rhubarb topping (George Calombaris)

4.6 (9 ratings)

Ingredients

Panna cotta

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

Rhubarb topping

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

Nutrition
per 1 portion
Calories
1652 kJ / 393 kcal
Protein
4.549 g
Carbohydrates
34.015 g
Fat
27.014 g
Fibre
1.971 g

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