← All recipes

🍰 Eier liqueur panna cotta with rhubarb and strawberry compote

310 kcal · 30 min · 4 servings

Eier liqueur panna cotta with rhubarb and strawberry compote Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Fill a bowl with cold water.
  2. 2. Place the gelatin leaves in the water to soften them.
  3. 3. Slice the vanilla pod lengthwise.
  4. 4. Scrape the vanilla seeds out of the pod with a knife.
  5. 5. Put the cream, 50 grams of sugar, and the vanilla seeds into a pot.
  6. 6. Bring the mixture to a boil.
  7. 7. Let the cream simmer gently for about 5 minutes.
  8. 8. Reduce the heat to the lowest setting.
  9. 9. Stir the egg liqueur into the hot cream.
  10. 10. Squeeze the soaked gelatin leaves well to remove excess water.
  11. 11. Add the gelatin to the cream mixture.
  12. 12. Stir for about 2 minutes until the gelatin is completely dissolved.
  13. 13. Make sure the liquid does not boil again.
  14. 14. Pour the egg liqueur cream mixture into glasses.
  15. 15. Place the glasses in the refrigerator.
  16. 16. Let the panna cotta set for at least 3 hours or overnight.
  17. 17. Wash the rhubarb thoroughly.
  18. 18. Remove the fibrous skin from the rhubarb.
  19. 19. Slice the rhubarb into rounds.
  20. 20. Wash the strawberries.
  21. 21. Remove the green stem from the strawberries.
  22. 22. Quarter the strawberries.
  23. 23. Put the rhubarb and strawberries into a bowl.
  24. 24. Sprinkle the fruit with 2 tablespoons of sugar.
  25. 25. Mix the fruit well with the sugar.
  26. 26. Wash the lemon.
  27. 27. Cut the lemon in half.
  28. 28. Squeeze the juice from the lemon.
  29. 29. Add 1 tablespoon of lemon juice to the strawberries.
  30. 30. Put the rhubarb into a pot.
  31. 31. Pour about 250 milliliters of water over the rhubarb.
  32. 32. Bring the rhubarb to a boil.
  33. 33. Let the rhubarb simmer until soft for about 2 minutes.
  34. 34. Put the starch into a small bowl.
  35. 35. Pour 2 tablespoons of cold water over the starch.
  36. 36. Stir the starch until smooth, without lumps.
  37. 37. Add the starch-water mixture to the pot with the rhubarb.
  38. 38. Let the mixture continue to cook for about 5 minutes.
  39. 39. Continue cooking until the liquid thickens slightly.
  40. 40. Add the marinated strawberries to the rhubarb.
  41. 41. Remove the pot from the heat.
  42. 42. Taste the compote to adjust the flavor.
  43. 43. Let the compote cool down.
  44. 44. Wash the mint.
  45. 45. Shake the mint dry.
  46. 46. Pluck the mint leaves from the stems.
  47. 47. Carefully turn out the panna cotta from the glasses.
  48. 48. Place the panna cotta on plates.
  49. 49. Spoon the strawberry-rhubarb compote over the top.
  50. 50. Garnish the dish with the mint leaves.

Nutrition per serving