Rhubarb-ginger sauce with Panna Cotta

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Bring cream, vanilla sugar and 3 tablespoons of sugar to the boil and simmer for 1-2 minutes. Soak gelatine in cold water. Pour cream into a bowl and let it cool down for about 5 minutes. Squeeze the gelatine and dissolve in the hot ##cream##. Pour the cream mixture into glasses (approx. 160 ml content) and allow to cool.

2. 2

   Chill Panna Cotta for approx. 3 hours. Clean and wash the rhubarb, cut into pieces of approx. 2 cm, sprinkle with 2 tbsp. sugar and leave to stand for approx. 30 minutes. Bring the nectar to the boil. Steam ##rhubarb## covered in it for about 5 minutes. Peel ginger, press it through a ##garlic## press and add it to the compote. Fill the compote into a bowl and let it cool down. Put approx. 1 tbsp. compote into each glass and serve.

3. 3

   Steam ##rhubarb## covered in it for about 5 minutes. Peel ginger, press it through a ##garlic## press and add it to the compote. Fill the compote into a bowl and let it cool down. Put approx. 1 tbsp. compote into each glass and serve. Add the rest of the compote

4. 4

   waiting time approx. 2 1/2 hours

Nutrition Facts

KCAL
490 kcal

CARBS
28 g

FATS
40 g

PROTEINS
5 g