Pannacotta | Reader's Digest New Zealand
The traditional recipe for this ‘cooked cream’, from the Piedmont region of Italy, is made with rich thick cream. This lighter version, served with a pretty rhubarb and strawberry compote, is...
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Ingredients
- 2 cups (500 ml) low–fat milk
- 1 tablespoon powdered gelatine
- ⅓ cup (80 g) caster sugar
- 100 ml pouring cream
- strip of pared orange zest
- 1 vanilla pod, split
- Rhubarb and strawberry compote
- 400 g pink rhubarb, trimmed and cut into 5 cm lengths
- juice of 1 orange
- 2 tablespoons caster sugar
- 500 g ripe strawberries, sliced
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