Panna Cotta Topped with Rhubarb Compote

Name: Panna Cotta Topped with Rhubarb Compote
Total time: 5 h 30 min
Yield: 4
Ingredients: 14 ounces Rhubarb (chopped); 0.5 cup sugar (scant); 0.5 unwaxed lemon (juiced); 0.5 teaspoon Corn starch; 4 sheets white gelatin; 0.5 Vanilla pod (halved lengthways); 0.333 cup sugar; 1.333 cups cream; 1.333 cups natural Yogurt; Mint leaves (to garnish)

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Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 5 h. 30 min.

Ready in

Calories:

535

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	535 kcal	(25 %)
Protein	11.97 g	(12 %)
Fat	31.78 g	(27 %)
Carbohydrates	53.7 g	(36 %)
Sugar added	41.9 g	(168 %)
Roughage	2.21 g	(7 %)

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more nutritional values

Vitamin A	363.67 mg	(45,459 %)
Vitamin D	1.28 μg	(6 %)
Vitamin E	1 mg	(8 %)
Vitamin B₁	0.08 mg	(8 %)
Vitamin B₂	0.37 mg	(34 %)
Niacin	1.23 mg	(10 %)
Vitamin B₆	0.09 mg	(6 %)
Folate	12.24 μg	(4 %)
Pantothenic acid	0.49 mg	(8 %)
Biotin	1.12 μg	(2 %)
Vitamin B₁₂	0.43 μg	(14 %)
Vitamin C	12.97 mg	(14 %)
Potassium	493.68 mg	(12 %)
Calcium	247.91 mg	(25 %)
Magnesium	19.06 mg	(6 %)
Iron	0.46 mg	(3 %)
Iodine	12 μg	(6 %)
Zinc	0.31 mg	(4 %)
Saturated fatty acids	20.15 g
Cholesterol	97.05 mg

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

For the compote: 14 ounces
Rhubarb (chopped); ½ cup
sugar (scant); ½
unwaxed lemon (juiced); ½ teaspoon
Corn starch

For the panna cotta: 4 sheets
white gelatin; ½
Vanilla pod (halved lengthways); 0.333 cup
sugar; 1.333 cups
cream; 1.333 cups
natural Yogurt

Plus: Mint leaves (to garnish)

How healthy are the main ingredients?

Rhubarb sugar lemon sugar Yogurt

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Preparation steps

To make the compote, place the rhubarb, sugar and the lemon juice in a pot and bring to the boil. Simmer on a medium heat for around 7 min. Mix the cornflour with a little cold water and add to the rhubarb mixture. Remove from the heat and leave to cool.

To make the panna cotta, soften the gelatine in cold water. Place the vanilla pod, sugar and the cream into a pot and bring to the boil. Wring out the gelatine and dissolve in the warm cream mixture (do not allow to boil any more).

Remove the vanilla pod and beat the mixture over a cold bain marie. When the mixture begins to gel, fold in the yogurt and transfer the mixture to small bowls. Chilli for around 4 hours in the fridge and top with the compote to serve. Garnish with mint leaves.