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Buttermilk panna cotta with rhubarb
35 m active | 4 h 50 m total
Nutrition facts per serving:
  • Energy in kcal about 336
  • Fat about 20g
  • Carbohydrates about 27g
  • Protein about 6g
This is needed
This is needed for 4 piece
Panna cotta
  • 3 dl buttermilk
  • 2 dl full cream
  • 3 tbsp sugar
  • 3 leaves gelatine, immersed in cold water for approx. 5 mins., drained
Baked rhubarb
  • 500 g rhubarb, cut into sticks approx. 5 cm long
  • 2 tbsp sugar
  • 2 dl sweet wine (e.g. Sauternes)
  • 1 vanilla pod, cut lenghtwise, seeds scratched out
To serve
  • 40 g hard biscuits (e.g. biscotti, roughly chopped)
  • *-*
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And that's how it's done
And that's how it's done
Panna cotta
Bring the buttermilk, cream and sugar to the boil, reduce the heat, reduce to approx. 400 ml. Remove the pan from the heat. Add the gelatine, stir, pour the mixture through a sieve into a measuring cup. Transfer the mixture to the prepared ramekins, leave to cool, cover and leave to set in the fridge for approx. 4 hrs.
Baked rhubarb
Mix the rhubarb, wine, sugar, vanilla pod and seeds in an ovenproof dish (approx. 2 l).
To bake
Approx. 15 mins. in the centre of an oven preheated to 200°C. Remove and allow to cool a little.
To serve
Carefully slide the tip of a knife around the edges of the panna cotta. Briefly dip the ramekins in hot water and turn out the panna cotta onto plates. Top with the rhubarb and biscuits.