Ingredients
Rhubarb
- Zest of 1/4 orange
- 130g caster sugar
- juice 1/2 orange
- 100g water
- 200-250g rhubarb roughly chopped
- 1/2tbs gelatine in 100ml hot water
Ginger Pannacotta
- 1/2tbs ginger, peeled
- 1/4 cup caster sugar
- 80ml milk
- 1/2tbs gelatine in 100ml hot water
- 500g Greek yoghurt
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I'm cooking this todayRecipe's preparation
Mill orange zest and sugar 10secs, speed 9
Add water and orange juice
Cook 4mins, Varoma, speed 1, MC off
Add rhubarb and cook, 5mins 100 degrees, speed soft
Cool slightly then puree, 1min slowly up to speed 9
Dissolve gelatine in water
Pour rhubarb into separate bowl and stir through gelatine
Pour into lightly oiled ramekins (approx. 1/3 of dish)
Refrigerate 2-3hours until set
Chop ginger 9secs, speed 5, scrape down and repeat if needed
Add sugar and milk and cook 4mins, 90 degrees, speed 3
Strain if desired
Dissolve gelatine in water
Set TM 30secs, speed 4 and slowly pour gelatine through lid
Add yoghurt 1min, speed 4
Pour over set rhubarb, refrigerate overnight or until set
To serve, place knife between pannacotta and mould and gently lift away to release seal
Rhubarb
Ginger Pannacotta
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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