Panna Cotta Topped with Rhubarb Compote

Name: Panna Cotta Topped with Rhubarb Compote
Total time: 5 h 30 min
Yield: 4
Ingredients: 14 ounces Rhubarb (chopped); 0.5 cup sugar (scant); 0.5 unwaxed lemon (juiced); 0.5 teaspoon Corn starch; 4 sheets white gelatin; 0.5 Vanilla pod (halved lengthways); 0.333 cup sugar; 1.333 cups cream; 1.333 cups natural Yogurt; Mint leaves (to garnish)

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535

calories

Calories

My cookbook

easy

Difficulty

30 min.

Preparation

• Ready in 5 h. 30 min.

Ready in

Nutritions

Fat	31.78 g
Saturated Fat Acids	20.15 g
Protein	11.97 g
Roughage	2.21 g
Sugar added	41.9 g
Calorie	535

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1 serving contains

Calories	535
Protein/g	11.97
Fat/g	31.78
Saturated fatty acids/g	20.15
Carbohydrates/g	53.7
Added sugar/g	41.9
Roughage/g	2.21
Cholesterol/mg	97.05
Vitamin A/mg	363.67
Vitamin D/μg	1.28
Vitamin E/mg	1
Vitamin B₁/mg	0.08
Vitamin B₂/mg	0.37
Niacin/mg	1.23
Vitamin B₆/mg	0.09
Folate/μg	12.24
Pantothenic acid/mg	0.49
Biotin/μg	1.12
Vitamin B₁₂/μg	0.43
Vitamin C/mg	12.97
Potassium/mg	493.68
Calcium/mg	247.91
Magnesium/mg	19.06
Iron/mg	0.46
Iodine/μg	12
Zinc/mg	0.31

Recipe author: EAT SMARTER

Ingredients

Preparation

Ingredients

for 4 servings

For the compote: 14 ounces
Rhubarb (chopped); ½ cup
sugar (scant); ½
unwaxed lemon (juiced); ½ teaspoon
Corn starch

For the panna cotta: 4 sheets
white gelatin; ½
Vanilla pod (halved lengthways); 0.333 cup
sugar; 1.333 cups
cream; 1.333 cups
natural Yogurt

Plus: Mint leaves (to garnish)

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Preparation steps

Step 1/3

To make the compote, place the rhubarb, sugar and the lemon juice in a pot and bring to the boil. Simmer on a medium heat for around 7 min. Mix the cornflour with a little cold water and add to the rhubarb mixture. Remove from the heat and leave to cool.

Step 2/3

To make the panna cotta, soften the gelatine in cold water. Place the vanilla pod, sugar and the cream into a pot and bring to the boil. Wring out the gelatine and dissolve in the warm cream mixture (do not allow to boil any more).

Step 3/3

Remove the vanilla pod and beat the mixture over a cold bain marie. When the mixture begins to gel, fold in the yogurt and transfer the mixture to small bowls. Chilli for around 4 hours in the fridge and top with the compote to serve. Garnish with mint leaves.

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