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Vanilla Panna Cotta with Rhubarb Compote and a Ginger Crumb
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Ingredients
Ginger Crumb and Panna Cotta
- 80 g ginger biscuits (eg. Ginger Nut)
- 250 g whipping cream
- 250 g plain yoghurt
- 60 g caster sugar
- 4 gelatine leaves
- water, for soaking
- 1 vanilla pod
- neutral oil (e.g. sunflower oil, peanut oil), for greasing
Rhubarb Compote
- 1 orange, thin peelings of skin and juice
- 250 g rhubarb, cut in pieces (2 cm)
- 50 g caster sugar
- Nutrition
- per 1 portion
- Calories
- 1353 kJ / 323 kcal
- Protein
- 5 g
- Carbohydrates
- 33 g
- Fat
- 19 g
- Saturated Fat
- 11 g
- Fibre
- 2 g
- Sodium
- 117 mg
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