Try this Vanilla Pannacotta & Ginger-poached Rhubard recipe, or contribute your own.
Suggest a better description1. Soften gelatine in cold water.
2. In a heavy-bottomed pan, heat cream to just below boiling point with the sugar and vanilla. Stir through softened gelatine leaves and allow to cool.
3. Strain through a fine sieve and pour into serving glasses or pottles for turning out.
4. Refrigerate and allow to set.
Ginger-poached rhubarb
1. In a wide tray or pan that fits on the stove-top, place all the ingredients except the rhubarb and bring to a gentle boil.
2. Turn the heat to the lowest setting and add the rhubarb so that it lies in one layer in the syrup. Cover with baking parchment and poach gently until just beginning to soften.
3. Place tray on cooling rack and allow the rhubarb to cool in the syrup.
Serve with the pannacotta along with shortbread biscuits or biscotti.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1589g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 781 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 58146.7mg | 2005 % | |
Potassium 27.4mg | 1 % | |
Total Carbohydrate 202.1g | 59 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 200.7g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 781
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