Ingredients
* For the stewed rhubarb:500 gr fresh rhubarb, weighted without being cleaned
raw cane sugar: 160 gr
1 vanilla pod, split into 2 & seeds removed
* For the almond panna cotta:
blanched toasted almonds, I buy them like that: 80 gr
semi skimmed milk: 125 ml
cream: 25o ml
raw cane sugar: 3 tablespoons
gelatine powder: 1 + 1/2 teaspoon
Description
Petit Chef
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