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
Rhubarb
To serve
Utensils
4 ramekins, each approx. 100 ml, rinsed with cold water
How it's done
Panna cotta
In a pan, whisk the oat drink with all the other ingredients up to and including the cornflour. Bring to the boil while stirring constantly, reduce the heat and simmer for approx. 5 mins. until it forms a thick cream. Transfer the cream to the prepared ramekins, leave to cool. Cover and chill for approx. 5 hrs.
Rhubarb
Place the rhubarb in a small ovenproof dish (approx. 1 l). Mix the cornflour with the orange juice in a small measuring cup, stir in the maple syrup, pour over the rhubarb and cover.
To roast
Cover and roast for approx. 20 mins. in the centre of an oven preheated to 190 °C. Remove, leave to cool.
To serve
Carefully loosen the panna cotta from the edges of the ramekins using the tip of a knife. Briefly dip the ramekins in warm water, turn out the panna cotta onto plates, and garnish with the rhubarb, pistachios and mint.
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