Buttermilk Rhubarb Panna Cotta


Total time: 4hr 50m
Preparation Time: 35m

Servings
For 4 pieces


Author

FOOBY Team


Nutritional Information

Contains 336 Kcal, 6g Protein, 27g Carbohydrates, 20g Fat


Ingredients

  • Panna Cotta
  • 3 dl buttermilk
  • 2 dl full fat cream
  • 3 tbsp. sugar
  • 3 leaves gelatine, immersed for approx. 5 mins in cold water, drained
  • Oven Baked Rhubarb
  • 500 g rhubarb, in ca. 5 cm langen Stängeln
  • 2 dl sweet wine (e.g. Sauternes)
  • 2 tbsp. sugar
  • 1 vanilla pod, cut open lengthways, seeds scraped out
  • Presentation
  • 40 g hard biscuits (z.B. Cantucci), grob gehackt
  • Utensils
  • Für 4 Förmchen von je ca. 11/2 dl, kalt ausgespült

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Instructions

  • Panna Cotta

    Bring the buttermilk, cream and sugar to the boil, reduce the heat, reduce to approx. 400 ml. Remove the pan from the heat. Add the gelatine, stir, pour the mixture through a sieve into a measuring jug. Transfer the mixture to the prepared ramekins, leave to cool, cover and leave to set in the fridge for approx. 4 hrs.
  • Oven Baked Rhubarb

    Mix the rhubarb, wine, sugar, vanilla pod and seeds in an oven-proof dish (approx. 2 l).
  • Bake

    Bake for approx. 15 mins. in the centre of an oven preheated to 200°C. Remove from the oven and allow to cool a little.
  • Presentation

    Carefully slide a knife around the edges of the panna cotta. Briefly dip the ramekins in hot water and turn out the panna cotta onto plates. Top with the rhubarb and biscuit.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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