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

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UK and Ireland

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