Panna Cotta Topped with Rhubarb Compote

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Panna Cotta Topped with Rhubarb Compote
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 5 h. 30 min.
Ready in
Calories:
535
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie535 kcal(25 %)
Protein11.97 g(12 %)
Fat31.78 g(27 %)
Carbohydrates53.7 g(36 %)
Sugar added41.9 g(168 %)
Roughage2.21 g(7 %)
Vitamin A363.67 mg(45,459 %)
Vitamin D1.28 μg(6 %)
Vitamin E1 mg(8 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.37 mg(34 %)
Niacin1.23 mg(10 %)
Vitamin B₆0.09 mg(6 %)
Folate12.24 μg(4 %)
Pantothenic acid0.49 mg(8 %)
Biotin1.12 μg(2 %)
Vitamin B₁₂0.43 μg(14 %)
Vitamin C12.97 mg(14 %)
Potassium493.68 mg(12 %)
Calcium247.91 mg(25 %)
Magnesium19.06 mg(6 %)
Iron0.46 mg(3 %)
Iodine12 μg(6 %)
Zinc0.31 mg(4 %)
Saturated fatty acids20.15 g
Cholesterol97.05 mg

Ingredients

for
4
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 bean (halved lengthways)
0.333 cup sugar
1.333 cups cream
1.333 cups natural Yogurt
Plus
mint (to garnish)
How healthy are the main ingredients?
RhubarbYogurtsugarsugarlemonmint

Preparation steps

1.
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.
2.
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).
3.
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.