Panna Cotta with rhubarb-strawberry-ginger compote

COOK TIME
45 mins

TOTAL TIME
45 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 a mild 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 it in the hot cream, distribute in 4 glasses rinsed with cold water (each containing approx. 200 ml) and leave to 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 heat, fill into a bowl and let cool off

4. 4

   Turn out the panna cotta from the moulds. Serve the compote with the panna cotta. Decorate with melissa

5. 5

   waiting time approx. 4 hours

Nutrition Facts

KCAL
500 kcal

CARBS
45 g

FATS
33 g

PROTEINS
6 g