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Pannacotta with roasted rhubarb
- 70 ml milk
- 2 vanilla pods, scored and seeds removed
- finely grated zest of 1 lemon
- 375 ml double cream
- 1 leaves beef gelatine, soaked in water
- 70 g icing sugar
- 200 g rhubarb
- 2 tablespoons caster sugar
- 1 thumb-sized piece fresh ginger, peeled and grated
- 2.5 cm cinnamon stick
- 115 ml Champagne, Prosecco or other sparkling wine
Directions:View on Jamie Oliver
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