Panna Cotta with Rhubarb
(1 vote)
(1 vote)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 5 h. 35 min.
Ready in
Calories:
401
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 401 cal. | (19 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 9.5 μg | (16 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 401 mg | (10 %) | ||
| Calcium | 139 mg | (14 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 19 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 84 mg | |||
| Complete sugar | 23 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 sheets white gelatin
- 1 Vanilla bean
- 400 milliliters Whipped cream
- 60 grams sugar
- 300 grams Rhubarb
- 100 milliliters Apple juice
- for Garnishing
- Strawberries
- mint
Preparation steps
1.
Soak gelatine in cold water.
2.
Cut vanilla bean lengthwise, combine with cream and 40 grams (approximately 1.5 ounces) of sugar, bring to a boil. Remove from heat and remove vanilla bean. Add squeezed gelatine, stir well and strain cream into four glass dessert bowls through a sieve. Cool, covered, for at least 4 hours.
3.
Rinse, dry and cut rhubarb into pieces. Combine with remaining sugar and apple juice, bring to a boil and lower heat. Simmer for about 5 minutes, set aside and let cool.
4.
Top panna cotta with rhubarb compote and garnish with strawberries and mint. Serve.
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