Panna cotta with poached rhubarb recipe | Taste of France®
Michel Roux offers a lighter panna cotta, fromage frais replaces the usual cream, and lightly poached rhubarb provides a lovely contrast to the silky texture
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Ingredients
- 3½ sheets of leaf gelatine
- 250ml milk
- 130g caster (superfine) sugar
- 2 vanilla pods (ideally Bourbon), split in half lengthways
- 680g fromage frais, at room temperature
- 6 tiny mint sprigs
- 80g caster (superfine) sugar
- 150ml cold water
- 180g young, tender rhubarb stems
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