Photo: Wesual Click
Vanilla panna cotta with rhubarb compote and orange tuile biscuits
14 ingredients
30 min
Serves 4
openrecipes
Creamy vanilla panna cotta offset with tangy rhubarb and blood orange juice. Perfectly balanced for a perfect dessert.
Estimated Nutrition (whole recipe, rough)
733
Calories
15g
Protein
18g
Fat
124g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Rhubarb | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 50g/1¾oz plain flour
- 200g/7oz icing sugar
- 4 blood oranges
- 70g/2½oz butter
- 250g/9oz rhubarb
- 10g/¼oz ginger
- 1 orange
- 65g/2¼oz sugar
- ½ vanilla pod
- 50ml/2fl oz cava
- 400ml/14fl oz double cream
- 60g/2¼oz caster sugar
- 3 gelatine
- 1 vanilla pod
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes