Panna cotta with rhubarb topping (George Calombaris)

Panna cotta with rhubarb topping (George Calombaris)

4.2 11 rating

Prep. 15min

Total 25 h 15min

6 portions

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

Fiber 1.971 g

Carbohydrates 34.015 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Chef favourites 57 Recipes
Australia and New Zealand

Our 15th anniversary 12 Recipes
Australia and New Zealand

You might also like...

Olive and fennel grissini

Olive and fennel grissini

25 h 30min

Tartare sauce

Tartare sauce

10min

Vanilla sauce (crème anglaise)

Vanilla sauce (crème anglaise)

10min

Quince paste

Quince paste

4 h 10min

Chocolate salted caramel petit fours

Chocolate salted caramel petit fours

7 h 10min

Green fig and lime marmalade

Green fig and lime marmalade

1 h 10min

Yoghurt and white chocolate ganache (Mark Best)

Yoghurt and white chocolate ganache (Mark Best)

5 h 30min

Cashew panna cotta with raspberry sauce

Cashew panna cotta with raspberry sauce

3 h 20min

Layered chocolate cappuccino cups

Layered chocolate cappuccino cups

19 h 30min

Wholegrain mustard

Wholegrain mustard

120 h

Plum paste

Plum paste

1 h

Lime panna cotta with gin and finger lime granita

Lime panna cotta with gin and finger lime granita

24 h 30min