Panna Cotta with rhubarb-strawberry-ginger compote

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Cut the vanilla pod in half lengthwise and scrape out the pulp with the back of a knife. Bring the cream, milk, 50 g sugar, vanilla pulp and pod to the boil. Let simmer for about 10 minutes at low heat. Remove the cream from the stove and let it cool down a little

2. 2

   Remove the vanilla pod. Squeeze out the gelatine and dissolve in the hot cream, divide into 4 glasses (each containing approx. 200 ml) and let cool. Chill for approx. 4 hours

3. 3

   Peel the ginger and chop very finely. Put it in a pot with 75 g sugar and caramelise it while stirring. Add frozen fruit and 3 tablespoons of water. Cover and bring to the boil. Stir starch with a little water until smooth. Stir into the boiling compote. Let simmer for about 1 minute while stirring. Remove from the heat, pour into a bowl and let cool off. Serve the compote with the panna cotta. Decorate with melissa

4. 4

   waiting time approx. 4 hours

Nutrition Facts

KCAL
500 kcal

CARBS
45 g

FATS
33 g

PROTEINS
6 g