Panna cotta with rhubarb-strawberry compote
not easy
40 mins
40 mins
Ingredients
- 5 sheets white gelatine
- 1 Vanilla pod (e.g. Tahiti vanilla)
- 400 g Whipped cream
- 100 ml Milk
- 50 g + 75 g sugar
- 400 g Rhubarb
- 1 piece(s) (approx. 20 g) Ginger
- 200 g Strawberries (frozen or fresh)
- 1 slightly heaped tablespoon of cornflour
Directions
- 1
Soak the gelatine. Cut the vanilla pod in half lengthwise and scrape out the pulp. Bring the cream, milk, 50 g sugar, vanilla pulp and pod to the boil. Simmer at low heat for about 10 minutes. Remove from the heat and let it cool down a little.
- 2
Remove the vanilla pod and dissolve the gelatine in the hot vanilla cream. Spread the gelatine over four moulds rinsed with cold water (each containing approx. 200 ml). Cover and leave to cool for 4-6 hours, preferably overnight.
- 3
For the compote, clean, wash and chop the rhubarb. Peel ginger and chop very finely. Caramelise ginger and 75 g sugar in a pot until golden. Add rhubarb, strawberries and 3 tbsp. water and cook until the caramel has dissolved.
- 4
Mix starch and 2-3 tablespoons of cold water until smooth and stir into the boiling compote. Simmer for about 1 minute and let it cool down.
- 5
Loosen the edges of the panna cotta with the tip of a knife, dip the moulds briefly in hot water and turn them over onto dessert plates. Serve with compote.
Nutrition Facts
520 kcal
45 g
33 g
6 g
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