Vanilla Panna Cotta with Elderflower Roasted Rhubarb
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Silky panna cotta infused with vanilla and topped with tart roasted rhubarb and elderflower. A delicate, creamy dessert balanced by bright, floral fruit. An elegant finish to a meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 3/4 cup whipping cream
- 1/2 cup milk
- 1/2 tsp agar powder
- 2 tbs caster sugar
- 1/2 a vanilla pod (seeds scraped)
- oil for brushing (choose a neutral oil such as sunflower, canola or safflower)
- ROASTED RHUBARB:
- 3 sticks rhubarb (trimmed and cut into 4cm (1 1/2 ) lengths)
- 1 tbs sugar
- 2 tsp elderflower cordial
- 2 tbs water
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 60mg
- Total sugar
- 24g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 306mg
- Calcium
- 202mg
- Iron
- 0.27mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 60MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.