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Panna cotta with rhubarb topping (George Calombaris)
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- oil, to grease
- 410 g pouring (whipping) cream
- 160 g full cream milk
- 50 g sugar
- ¼ tsp mastic gum (see Tips)
- 350 g chilled water
- 3 titanium strength gelatine leaves
- 6 stalks rhubarb (approx. 500 g), trimmed and cut into pieces (7 cm)
- 70 g caster sugar
- 70 g honey
- 70 g water
- per 1 portion
- 1652 kJ / 393 kcal
- 4.549 g
- 34.015 g
- 27.014 g
- 1.971 g
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