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

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

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

Calendar 2022 12 Recipes
UK and Ireland

You might also like...

Show all

Apple Crumble with Vanilla Cashew Ice Cream

1 h

Cherry Tart

55 min

Chocolate Bread and Butter Pudding

1 h

Red Wine-poached Pears with Crème Anglaise

1 h 45 min

Apple and Blackcurrant Pie

2 h

Sweet Raisin Pancake - Kaiserschmarrn

35 min

Pear, Rhubarb and Red Fruit Crumble Tart

1 h 30 min

Chocolate Soufflé with Orange

45 min

Spotted Dick Pudding

2 h 45 min

Chocolate Hazelnut Torte with Fresh Berries

45 min

Chocolate Stale Bread Muffins

1 h 15 min

Plum Lattice Tart

2 h 20 min

Show all