Panna Cotta with Roasted Rhubarb and Dripping Cake
Creamy buttermilk panna cotta served with roasted rhubarb purée and a traditional spiced beef dripping fruit cake.
Estimated Nutrition
Calories
1202.5
kcal / serving
4810 kcal total
Carbs
145.6g
per serving
582.4 g total
Fat
63.1g
per serving
252.4 g total
Protein
13.2g
per serving
52.8 g total
Cook Time
65
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
100
g
140
g
1
tsp
0.5
tsp
2
tbsp
Dairy
300
ml
350
ml
Fruits
225
g
Mixed Dried Fruit
includes candied peel
GrainsCereals
225
g
Liquids
25
ml
4
tbsp
NutsSeeds
1
piece
Vanilla Pod
split in half lengthways and seeds scraped out
1
pinch
1
pinch
Nutmeg
freshly grated
1
pinch
OilsFats
1
unit
Oil
for greasing
Other
2
piece
Gelatine Leaf
soaked in water for a few minutes
Vegetables
500
g
Rhubarb
cut into batons
Method
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15