Buttermilk Panna Cotta with Mixed Berries
Healthy, because
Even smarter
Nutritional values
In contrast to a classic pannacotta, buttermilk pannacotta burdens our calorie account far less. The mix of buttermilk and whole milk makes it possible! The sour milk product also provides a lot of protein: with 3.5 grams of protein per 100 grams, the sour food helps to cover daily requirements.
If you like it a little fresher, add half a teaspoon of lime or lemon peel to the milk. Rinse the lime or lemon with hot water, dab dry and finely grate the peel. Use organic limes or organic lemons for this, however, as they are not treated with pesticides or wax.
(Percentage of daily recommendation)
| Calorie | 255 cal. | (12 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 7 μg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 83 mg | (87 %) | ||
| Potassium | 481 mg | (12 %) | ||
| Calcium | 181 mg | (18 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 43 g |
Ingredients
- For the panna cotta
- 10 sheets gelatin
- 200 milliliters milk
- 1 Vanilla bean
- 100 grams sugar
- 600 milliliters Buttermilk
- For the mixed berry compote
- 2 Tbsps cornstarch
- 250 milliliters Apple juice
- 50 grams sugar
- 1 lemon (juiced)
- 800 grams mixed Berry (frozen)
- mint (for garnish)
Preparation steps
For the panna cotta: Bloom the gelatin in cold water. Heat the milk, split vanilla bean pod and sugar and simmer for about 10 minutes. Remove from the heat, discard the vanilla bean pod, add the gelatin and stir until melted. Whisk in the buttermilk then divide between pudding molds or cups. Chill for at least 4 hours.
For the compote: Mix the cornstarch with 3-4 tablespoons apple juice. Bring the remaining apple juice, sugar and lemon juice to a boil, stir in the cornstarch mixture and cook until thickened. Add the frozen berries, bring back to a boil, remove from the heat and let cool.
Invert the panna cotta onto the serving plates. Spoon the berry compote around the panna cotta and serve garnished with mint.
