Strawberry Panna Cotta
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
4 h. 40 min.
Preparation
Calories:
272
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 272 cal. | (13 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 5 μg | (8 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 226 mg | (6 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 27 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 sheets white gelatin
- 400 grams Strawberries
- 4 Tbsps sugar
- 200 grams Whipped cream
- ¼ tsp ground Vanilla
- Lemon balm
- In Addition
- 4 small Ramekins (or cups each about 125 ml)
Preparation steps
1.
Soak gelatine in cold water.
2.
Rinse and dry strawberries, hull and mash with 2 tablespoons of sugar. Puree half of it.
3.
Heat cream with remaining sugar and vanilla until warm and stir until sugar dissolved.
4.
Dissolve gelatin with 3 tablespoons of water in a small saucepan on low heat. Add 2 tablespoons to mushed strawberries.
5.
Rinse cold ramekins and place strawberries with gelatine into them. Place in refrigerator and allow to gel. Add remaining gelatin into cream mixture and spread over strawberry jelly. Place ramekins in refrigerator and let stand for about 3 - 4 hours.
6.
Spread remaining strawberry puree on dessert plates. Put ramekins briefly in hot water and invert onto plates. Serve garnished with lemon balm leaves.
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