Dispositivos y accesorios
Panna cotta with rhubarb topping (George Calombaris)
Prep. 15min
Total 25h 15min
6 portions
Ingredientes
Panna cotta
-
oil to grease
-
pouring (whipping) cream410 g
-
full cream milk160 g
-
sugar50 g
-
mastic gum (see Tips)¼ tsp
-
chilled water350 g
-
titanium strength gelatine leaves3
Rhubarb topping
-
rhubarb (approx. 500 g), trimmed and cut into pieces (7 cm)6 stalks
-
caster sugar70 g
-
honey70 g
-
water70 g
Dificultad
fácil
Inf. nutricional por 1 portion
Proteína
4.549 g
Calorías
1652 kJ /
393 kcal
Grasa
27.014 g
Fibra
1.971 g
Carbohidratos
34.015 g
¿Te gusta lo que ves?
¡Esta receta y más de 100 000 otras te esperan!
Registrarse gratis Más informaciónTambién podría gustarte...
Fruity pear mince tarts
2h 30min
Sour cream pastry
25min
Butterscotch panna cotta with pear sorbet (Mark Southon)
25h 20min
Panna cotta
6h 15min
Semi-freddo with marbled kiwi coulis
4h 20min
Spiced panna cotta with orange gin jelly
24h 35min
Crème brûlée
7h
Profiteroles
2h
Quince paste
4h 10min
Honey crème caramels
25h 55min
Taramasalata
15min
Lime panna cotta with gin and finger lime granita
24h 30min