Vanilla Panna Cotta with Rhubarb Compote and a Ginger Crumb - Cookidoo® – the official Thermomix® re
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Cooking tools:
- Food processor
- Ramekin
- Kitchen scale
- Citrus press
- Peeler
- Chef's knife
- Cutting board
- Saucepan
- Mixing bowl
- Whisk
- Pastry brush
- Measuring cup
- Measuring spoon
- Spoon
- Stove
- Refrigerator
- Fine-mesh sieve
- Plastic wrap
Ingredients
- 80 g ginger biscuits
- 250 g whipping cream
- 250 g plain yoghurt
- 60 g caster sugar
- 4 gelatine leaves
- water
- 1 vanilla pod
- neutral oil
- 1 orange
- 250 g rhubarb
- 50 g caster sugar
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