Panna cotta-fromage with cinnamon pickled rhubarb

Ingredients for Panna cotta-fromage with cinnamon pickled rhubarb

Instructions for Panna cotta-fromage with cinnamon pickled rhubarb

To prepare the Panna cotta-fromage with cinnamon pickled rhubarb recipe, please follow these instructions:

Panna cotta: Isinglass soaked in plenty of water. Cream and sugar boiled up along with the vanilla and lemon zest, pour into a bowl. Stir the gelatine in it, while the mixture is still warm. Filled into molds and cooled for the day after. When fromagen to be out of the mold, it can be a good idea to dip them in hot water, then release it easier.

Cinnamon pickled rhubarb: Rhubarb is cleaned and cut into oblique pieces. Sugar is mixed with vanillekorn and cinnamon, rhubarb pieces reversed herein. Bake in a casserole dish covered with foil at 200 ° until rhubarb is tender. Cooled by the brine and served in temperate.