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Panna cotta with rhubarb topping (George Calombaris)

Panna cotta with rhubarb topping (George Calombaris)
3.8 13 ratings
Prep. 15 min
Total 25 h 15 min
6 portions
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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

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