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Vanilla Panna Cotta with Rhubarb Compote and a Ginger Crumb

Vanilla Panna Cotta with Rhubarb Compote and a Ginger Crumb
3.6 10 ratings
Prep. 5 min
Total 6 h 25 min
6 portions
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Ingredients

Ginger Crumb and Panna Cotta
  • ginger biscuits (eg. Ginger Nut)
    80 g
  • whipping cream
    250 g
  • plain yoghurt
    250 g
  • caster sugar
    60 g
  • gelatine leaves
    4
  • water for soaking
  • vanilla pod
    1
  • neutral oil (e.g. sunflower oil, peanut oil), for greasing
Rhubarb Compote
  • orange thin peelings of skin and juice
    1
  • rhubarb cut in pieces (2 cm)
    250 g
  • caster sugar
    50 g

Difficulty

easy

Nutrition per 1 portion

Sodium 117 mg
Protein 5 g
Calories 1353 kJ / 323 kcal
Fat 19 g
Fibre 2 g
Saturated Fat 11 g
Carbohydrates 33 g

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