Panna cotta with rhubarb topping (George Calombaris)

Panna cotta with rhubarb topping (George Calombaris)

4.0 12 ratings

Prep. 15 min

Total 25 h 15 min

6 portions

Ingredients

Panna cotta

oil to grease
pouring (whipping) cream
410 g
full cream milk
160 g
sugar
50 g
mastic gum (see Tips)
¼ tsp
chilled water
350 g
titanium strength gelatine leaves
3

Rhubarb topping

rhubarb (approx. 500 g), trimmed and cut into pieces (7 cm)
6 stalks
caster sugar
70 g
honey
70 g
water
70 g

Difficulty

easy

Nutrition per 1 portion

Protein 4.549 g

Calories 1652 kJ / 393 kcal

Fat 27.014 g

Fibre 1.971 g

Carbohydrates 34.015 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Chef favourites 57 Recipes
Australia and New Zealand

Our 15th anniversary 12 Recipes
Australia and New Zealand

You might also like...

Show all

Steamed chocolate lava cakes

50min.

Chocolate ripple cheesecake towers

40min.

Malva pudding

50min.

Steamed orange puddings with almond milk ice cream

29hod. 30min.

Mini lemon curd tarts

2hod. 20min.

Mini apple crumble cakes

1hod. 15min.

Steamed orange and pomegranate sponge

1hod. 35min.

Pfeffernüsse (German spice biscuits)

2hod. 40min.

Classic chocolate fudge

3hod. 10min.

Chocolate ice cream

24hod. 20min.

Watermelon and chia yoghurt pops

5hod. 45min.

Koeksisters

1hod.

Show all