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Panna Cotta Topped with Rhubarb Compote

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Panna Cotta Topped with Rhubarb Compote
535
calories
Calories
0
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easy
Difficulty
30 min.
Preparation
 • Ready in 5 h. 30 min.
Ready in
Nutritions
Fat31.78 g
Saturated Fat Acids20.15 g
Protein11.97 g
Roughage2.21 g
Sugar added41.9 g
Calorie535
1 serving contains
Calories535
Protein/g11.97
Fat/g31.78
Saturated fatty acids/g20.15
Carbohydrates/g53.7
Added sugar/g41.9
Roughage/g2.21
Cholesterol/mg97.05
Vitamin A/mg363.67
Vitamin D/μg1.28
Vitamin E/mg1
Vitamin B₁/mg0.08
Vitamin B₂/mg0.37
Niacin/mg1.23
Vitamin B₆/mg0.09
Folate/μg12.24
Pantothenic acid/mg0.49
Biotin/μg1.12
Vitamin B₁₂/μg0.43
Vitamin C/mg12.97
Potassium/mg493.68
Calcium/mg247.91
Magnesium/mg19.06
Iron/mg0.46
Iodine/μg12
Zinc/mg0.31

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
For the compote
14 ounces
Rhubarb (chopped)
½ cup
sugar (scant)
½
unwaxed lemon (juiced)
½ teaspoon
For the panna cotta
4 sheets
white gelatin
½
Vanilla pod (halved lengthways)
0.333 cup
1.333 cups
1.333 cups
natural Yogurt
Plus
Mint leaves (to garnish)
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Preparation steps

Step 1/3
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.
Step 2/3
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).
Step 3/3
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.

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