Panna Cotta with Kumquat Sauce

3.5
Average: 3.5 (2 votes)
(2 votes)
Panna Cotta with Kumquat Sauce
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Health Score:
5,4 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 50 min.
Ready in
Calories:
534
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie534 kcal(25 %)
Protein4 g(4 %)
Fat48 g(41 %)
Carbohydrates16 g(11 %)
Sugar added2 g(8 %)
Roughage2.3 g(8 %)
Automatic
Vitamin A0.5 mg(63 %)
Vitamin D1.7 μg(9 %)
Vitamin E1.3 mg(11 %)
Vitamin K1.9 μg(3 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin1.4 mg(12 %)
Vitamin B₆0.1 mg(7 %)
Folate11 μg(4 %)
Pantothenic acid0.6 mg(10 %)
Biotin5.2 μg(12 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C27 mg(28 %)
Potassium335 mg(8 %)
Calcium134 mg(13 %)
Magnesium28 mg(9 %)
Iron0.7 mg(5 %)
Iodine8 μg(4 %)
Zinc0.5 mg(6 %)
Saturated fatty acids28.5 g
Uric acid10 mg
Cholesterol126 mg
Complete sugar16 g

Ingredients

for
4
For the panna cotta
600 milliliters Whipped cream
1 package Vanilla sugar
8 sheets gelatin
For the kumquat sauce
250 grams candied Kumquat
150 milliliters white wine
2 tablespoons lemon juice
1 Vanilla bean (mark)
How healthy are the main ingredients?
Whipped cream

Preparation steps

1.

For the panna cotta, soak the gelatin in cold water. Heat cream with vanilla sugar and sugar. Remove from heat and stir in well-squeezed gelatin. Allow to cool slightly.

2.

Pour the mixture into 4 ramekins (about 150 ml/approximately 5-ounce capacity). Refrigerate at least 2 hours.

3.

For the kumquat sauce, cut the candied kumquats into slices and add along with the wine and lemon juice to a pot. Add vanilla seeds, split the vanilla pod into 4 pieces and also add to the pot. Simmer over low heat for 2-3 minutes. Add some water if needed to thin the mixture and season to taste with lemon juice. Set aside and allow to cool slightly.

4.

To serve, unmold ramekins on plates and top with the kumquat sauce.