Panna cotta topped with rhubarb compote 

Panna cotta topped with rhubarb compote
535 kcal


Preparation:30 min
Ready in:330 min
1 serving contains (Percentage of daily recommendation)
Calories535 kcal(27%)
Protein12 g(24%)
Fat32 g(40%)
Carbohydrates54 g(21%)
Added Sugar42 g(47%)
Roughage2 g(7%)

Recipe Development: EAT SMARTER


For servings

For the compote
14 ouncesRhubarb chopped
½ cupssugar (scant)
½unwaxed lemons juiced
½ teaspoonsCorn starch
For the panna cotta
4 sheetswhite gelatin
½Vanilla pod halved lengthways
⅓ cupssugar
1 ⅓ cupscream
1 ⅓ cupsnatural Yogurt
Mint leaves to garnish


1 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.
2 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).
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.


This recipe hasn't received any comments yet.

Leave a Comment