Celiac-friendly Savoury Set Puddings

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Celiac-friendly Savoury Set Puddings
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 13 h. 15 min.
Ready in
Calories:
547
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie547 kcal(26 %)
Protein10.36 g(11 %)
Fat51.37 g(44 %)
Carbohydrates14.05 g(9 %)
Sugar added0 g(0 %)
Roughage1.7 g(6 %)
Vitamin A557.48 mg(69,685 %)
Vitamin D1.98 μg(10 %)
Vitamin E1.54 mg(13 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.37 mg(34 %)
Niacin4.19 mg(35 %)
Vitamin B₆0.21 mg(15 %)
Folate19.02 μg(6 %)
Pantothenic acid0.97 mg(16 %)
Biotin2.32 μg(5 %)
Vitamin B₁₂0.44 μg(15 %)
Vitamin C8.83 mg(9 %)
Potassium420.44 mg(11 %)
Calcium282.28 mg(28 %)
Magnesium33 mg(11 %)
Iron0.81 mg(5 %)
Iodine26.35 μg(13 %)
Zinc1.44 mg(18 %)
Saturated fatty acids31.24 g
Cholesterol153.33 mg

Ingredients

for
8
Ingredients
6 Gelatin sheet
cold water
2 cups cream (20% fat)
1.333 cups cream (48% fat)
1 ⅔ cups white Cheddar cheese (chopped)
For the sauce
1 tablespoon olive oil
4 cups diced Celeriac (celery root)
0.333 cup diced potatoes
1 ½ cups vegetable stock
½ cup cream (48% fat; more if needed)
salt
freshly ground Black pepper
To garnish
2 slices shaved Celeriac
salad
coarsely ground peppers
finely chopped Walnut
How healthy are the main ingredients?
Celeriacpotatoolive oilsaltCeleriacWalnut

Preparation steps

1.
Lightly oil 8 x 125ml|1/2 cup dariole moulds.
2.
Soak the gelatine leaves in a small bowl of cold water for 5 minutes.
3.
Heat both creams in a pan to just below boiling. Remove from the heat and whisk in the cheese.
4.
Squeeze the excess water from the gelatine, then add the leaves to the cream mixture and stir to dissolve.
5.
Pour into the moulds, cover and chill overnight.
6.
For the sauce: heat the olive oil in a pan. Add the celeriac root and potato. Stir well to coat the vegetables and cook until the potato begins to soften, but not brown.
7.
Add the stock and cream, bring to a gentle simmer. Cover and simmer for about 30 minutes until the celeriac is tender. Use a stick blender (or a food processor) and blend to a thin puree. Add more cream if the mixture is too thick. Season to taste with salt and pepper.
8.
Unmould the panna cotta and place on serving plates. Pour the sauce over and around them.
9.
Garnish with shaved celeriac, salad leaves, coarsely ground black pepper and walnuts.