Panna cotta with rhubarb topping (George Calombaris)

Panna cotta with rhubarb topping (George Calombaris)

3.8 13 évaluations

Prép. 15min

Total 25h 15min

6 portions

Ingrédients

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

Niveau

facile

Infos nut. par 1 portion

Protides 4.549 g

Calories 1652 kJ / 393 kcal

Lipides 27.014 g

Fibre 1.971 g

Glucides 34.015 g

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Également présenté dans

Chef favourites 57 Recettes
Australie et Nouvelle-Zélande

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