Yogurt Panna Cotta
(0 votes)
(0 votes)
Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
4 h. 40 min.
Preparation
Calories:
515
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 515 cal. | (25 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 37 g | (148 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 16.3 μg | (27 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 20.9 μg | (46 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 239 mg | (6 %) | ||
| Calcium | 175 mg | (18 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 16.1 g | |||
| Uric acid | 8 mg | |||
| Cholesterol | 453 mg | |||
| Complete sugar | 42 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 5 egg yolks
- 200 grams Lavender honey
- 250 milliliters Whipped cream
- 250 milliliters Yogurt (0.1% fat)
- 1 Tbsp dried Lavender
- 12 sheets white gelatin
- fresh Flowers
- Lavender (for decoration)
How healthy are the main ingredients?
Whipped creamPreparation steps
1.
Soak the gelatin in cold water. Process the egg yolks in a food processor until thick and gradually add the honey. Continue pulsing until mixture is pale, thick and creamy, then stir in the yogurt.
2.
Bring the lavender flowers and 1 cup of water to a boil and cook about 5 minutes. Infuse, then strain, reserving the lavendar water, pour in the cream and boil again.
3.
Squeeze the gelatin then dissolve in the hot cream lavender water. Cool slightly and fold into the egg yolk mixture. Pour the mixture into molds, smooth the top and refrigerate for about 4 hours.
4.
To serve, dip the molds briefly in hot water, turn out onto plates and serve decorated with fresh flowers and lavender flowers.
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