Panna cotta with rhubarb topping (George Calombaris)

Panna cotta with rhubarb topping (George Calombaris)

4.0 12 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

Tu aimes ce que tu vois?

Cette recette et plus de 100 000 autres t'attendent !

Inscrive-toi à notre essai gratuit de 30 jours et découvre le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Chef favourites 57 Recettes
Australie et Nouvelle-Zélande

Our 15th anniversary 12 Recettes
Australie et Nouvelle-Zélande

Tu pourrais aussi aimer...

Pear and ginger paste

26h 25min

Lime panna cotta with gin and finger lime granita

24h 30min

Taleggio risotto with balsamic caramelised onions

55min

Almond milk jellies with fruit coulis

4h 55min

Gluten free rough puff pastry

1h 15min

Gin and tonic sorbet with cucumber

12h

Meatballs with Romesco sauce

1h 40min

Home-style soda bread with spring onion

1h

Spiced poached pears with vanilla cheesecake and gingernut crumb

5h 30min

Apple and ginger paste

6h 15min

Steamed ginger pudding

3h 5min

Herbed lavosh

55min