Hearty Garlic Panna Cotta

0
Average: 0 (0 votes)
(0 votes)
Hearty Garlic Panna Cotta
share Share
print
bookmark_border Copy URL
Health Score:
85 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 5 h. 5 min.
Ready in
Calories:
537
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie537 cal.(26 %)
Protein15 g(15 %)
Fat50 g(43 %)
Carbohydrates9 g(6 %)
Sugar added0 g(0 %)
Roughage9.3 g(31 %)
Vitamin A0.4 mg(50 %)
Vitamin D1.2 μg(6 %)
Vitamin E10.6 mg(88 %)
Vitamin K3.9 μg(7 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.4 mg(36 %)
Niacin3.5 mg(29 %)
Vitamin B₆0.3 mg(21 %)
Folate55 μg(18 %)
Pantothenic acid1.4 mg(23 %)
Biotin6 μg(13 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C6 mg(6 %)
Potassium426 mg(11 %)
Calcium357 mg(36 %)
Magnesium46 mg(15 %)
Iron2.1 mg(14 %)
Iodine24 μg(12 %)
Zinc1.9 mg(24 %)
Saturated fatty acids22.7 g
Uric acid41 mg
Cholesterol90 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
4 sheets gelatin
8 garlic cloves
300 milliliters Whipped cream
200 milliliters milk
150 grams vigorous Blue cheese
salt
freshly ground peppers
2 Tbsps olive oil
½ dried Pepperoncini
2 Salsify
vegetable oil (for frying)
How healthy are the main ingredients?
Whipped creamolive oilgarlic clovesaltSalsify

Preparation steps

1.

Soften gelatine in cold water. Press 4 cloves garlic. Heat cream with milk in saucepan. Add garlic and gently cook for 5-10 minutes then remove garlic, reduce temperature, crumble blue cheese and add to milk mixture. Squeeze gelatine well and dissolve in hot milk mixture. Season with salt and pepper. Pour mixture into four small ramekins about 150 ml (approximately 2/3 cup) each and refrigerate at least 4 hours, preferably overnight.

2.

Peel remaining garlic cloves and fry in olive oil at medium heat until soft. Crumble peperoncino, fry briefly and season with a little salt.

3.

Rinse and peel salsify, julienne lengthwise and fry in hot oil until light brown and crispy. Drain salsify on paper towels.

4.

Overturn panna cotta onto plates and serve with fried garlic and salsify.