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Panna Cotta with Roasted Rhubarb

Panna Cotta with Roasted Rhubarb Recipe

  • 70ml/2 1/2 fl oz milk
  • 2 vanilla pods, scored and seeds removed
  • Finely grated zest of 1 lemon
  • 375ml/13fl oz double cream (heavy cream)
  • 1 ½ leaves of gelatine, soaked in water
  • 70g/2 ½ oz icing sugar (confectioners' sugar)
  • 200g/7oz rhubarb
  • 2 tablespoons caster sugar (granulated sugar)
  • 1 thumb-sized piece of fresh ginger, peeled and grated
  • 1 x 2.5cm/1 inch cinnamon stick
  • 115ml/4 fl oz Champagne, Prosecco or other sparkling wine
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 481kcal (24%)
Total Fat 37g (56%)
Saturated Fat 23g (114%)
Cholesterol 135mg (45%)
Total Carbohydrate 32g
Dietary Fiber 1g
Sugars 26g
Protein 4g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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