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Panna Cotta with Roasted Rhubarb and Dripping Cake

Creamy buttermilk panna cotta served with roasted rhubarb purée and a traditional spiced beef dripping fruit cake.

DessertBritishRhubarbCakePanna Cotta
Estimated Nutrition
Calories
1202.5
kcal / serving
4810 kcal total
Carbs
145.6g
per serving
582.4 g total
Fat
63.1g
per serving
252.4 g total
Protein
13.2g
per serving
52.8 g total
Cook Time
65
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
100
g
Caster Sugar
140
g
Soft Brown Sugar
1
tsp
Baking Powder
0.5
tsp
Bicarbonate Of Soda
2
tbsp
Light Soft Brown Sugar
Dairy
300
ml
Double Cream
350
ml
Buttermilk
Fruits
225
g
Mixed Dried Fruit
includes candied peel
GrainsCereals
225
g
Wholemeal Flour
Liquids
25
ml
Vodka
4
tbsp
Apple Juice
NutsSeeds
1
piece
Vanilla Pod
split in half lengthways and seeds scraped out
1
pinch
Ground Cinnamon
1
pinch
Nutmeg
freshly grated
1
pinch
Ground Allspice
OilsFats
1
unit
Oil
for greasing
85
g
Clarified Beef Dripping
Other
2
piece
Gelatine Leaves
soaked in water for a few minutes
Vegetables
500
g
Rhubarb
cut into batons

Method

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