Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Panna cotta
Baked rhubarb
To serve
Utensils
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How it's done
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Panna cotta
Bring the buttermilk, cream and sugar to the boil, reduce the heat, reduce to approx. 400 ml. Remove the pan from the heat. Add the gelatine, stir, pour the mixture through a sieve into a measuring cup. Transfer the mixture to the prepared ramekins, leave to cool, cover and leave to set in the fridge for approx. 4 hrs.
Baked rhubarb
Mix the rhubarb, wine, sugar, vanilla pod and seeds in an ovenproof dish (approx. 2 l).
To bake
Approx. 15 mins. in the centre of an oven preheated to 200°C. Remove and allow to cool a little.
To serve
Carefully slide the tip of a knife around the edges of the panna cotta. Briefly dip the ramekins in hot water and turn out the panna cotta onto plates. Top with the rhubarb and biscuits.
How-tos
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