Honey pannacotta with ginger-poached rhubarb
- February 2010
- Serves 6
- Takes 10 minutes to make, 15 minutes to cook, plus chilling and setting
The classic flavour combination of rhubarb and ginger really compliments the creaminess of this honey pannacotta recipe. It’s perfect for a dinner party as it can be prepared well in advance.
Take a look at this vanilla pannacotta with rhubarb recipe – it has a touch of orange in it too.
- 54.4g (33.7g saturated)
- 31.7g ( 30g sugar)
The pannacotta and rhubarb can both be made up to 3 days ahead. Cover and chill until needed. Bring to room temperature before serving.
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