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Panna Cotta
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 5 hrs 30 mins
Calories:
950
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 950 cal. | (45 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 93 g | (62 %) | ||
| Sugar added | 50 g | (200 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 9.4 μg | (16 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 916 mg | (23 %) | ||
| Calcium | 307 mg | (31 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 31.6 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 92 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- For the panna cotta
- 12 sheets white gelatin
- 2 Vanilla bean
- 400 milliliters milk
- 600 milliliters Whipped cream
- 200 grams sugar
- 1 pc Lemon peel
- For the garnish
- 100 grams Raspberries
- 1 small Pineapple
- mint (for garnish)
- 2 Tbsps chopped Pistachio
Preparation steps
1.
For the panna cotta: Soften gelatine in cold water.
2.
Cut vanilla pod lengthwise and scrape out seeds. Boil pods, seeds, milk, cream, sugar and lemon zest together. Remove from heat, squeeze gelatine well and dissolve in warm milk. Remove vanilla pods and lemon zest. Cool milk in a cold water bath, stirring constantly. Once milk thickens, stir well again and pour into a mold, preferably a clover leaf shape, that has been rinsed with cold water. Cover and chill for 4-5 hours.
3.
Rinse and pat dry raspberries. Peel, core and dice pineapple.
4.
Remove panna cotta from refrigerator and carefully turn over onto a plate. Garnish with fruit, mint and chopped pistachios. Serve immediately.
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