Skip to main content Search
Panna cotta with rhubarb topping (George Calombaris)

Panna cotta with rhubarb topping (George Calombaris)
4.0 12 ratings
Prep. 15 min
Total 25 h 15 min
6 portions
Sign up for free

Ingredients

Panna cotta
  • oil to grease
  • pouring (whipping) cream
    410 g
  • full cream milk
    160 g
  • sugar
    50 g
  • mastic gum (see Tips)
    ¼ tsp
  • chilled water
    350 g
  • titanium strength gelatine leaves
    3
Rhubarb topping
  • rhubarb (approx. 500 g), trimmed and cut into pieces (7 cm)
    6 stalks
  • caster sugar
    70 g
  • honey
    70 g
  • water
    70 g

Difficulty

easy

Nutrition per 1 portion

Protein 4.549 g
Calories 1652 kJ / 393 kcal
Fat 27.014 g
Fibre 1.971 g
Carbohydrates 34.015 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Chef favourites 57 Recipes
Australia and New Zealand
Our 15th anniversary 12 Recipes
Australia and New Zealand

You might also like...

Spiced panna cotta with orange gin jelly

4.8(14)

24 h 35 min

Crème brûlée

2.6(211)

7 h

Butterscotch panna cotta with pear sorbet (Mark Southon)

4.9(56)

25 h 20 min

Orange Campari marmalade

3.6(19)

1 h 35 min

Raspberry soufflés

4.4(17)

1 h 35 min

Grilled scallops with chilli jam

4.9(25)

25 min

Mandarin crème brûlée

3.5(4)

4 h 15 min

Rhubarb and ginger crème brûlée

4.7(12)

7 h 30 min

Savoiardi with mango and passionfruit

4.8(16)

2 h 10 min

Chicken and port pâté

4.9(15)

1 h 30 min

Peanut butter parfait, chocolate bark and raspberries

4.4(5)

8 h 30 min

Panna cotta

4.7(101)

6 h 15 min