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Cranberry panna cotta

(0)
1 Hrs 30 Min
 
portions
18 %

Carbs

14 %

Fats

2 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 579 g
Energy 812 kJ / 194 kcal 4698 kJ / 1121 kcal
Sat. fat 9 g 49 g
Unsat. fat 4 g 23 g
Fibre 1 g 4 g
Salt 29 mg 167 mg
Units:
 
  • 395 ml
    Table cream
  • 40 g
    Sugar
  • 10 g
    Lemon
  • 8 g
    Gelatin desserts, dry mix
  • 1 g
    Vanilla
  • 120 g
    Cranberry & apple compote
  • 579 g
    Total recipe weight

Equipment

1 x Sauce pans , 1 x Chefs knives , 1 x Spatulas , 1 x Plastic cutting boards
Method

Preparation time

10 Min

Cooking time

20 Min

1

Prepare the cranberry & apple compote in advance and divide over the glasses

2

Place the sauce pan on low heat with cream and sugar, halve the vanilla stick lenghtwise, scrape out the centre and add it to the cream.

3

Peal the lemon skin, be careful to cut only the yellow skin and leave the white on the lemon. Add to the cream and allow the cream to simmer just below boiling point for 20 minutes.

4

Mean while soak the gelatin leaves in cold water. When they are completely soft, squeeze the excess water out and add to the cream.

5

Stir well, take from the heat and allow to cool down a little 3-5 minutes.

6

Divide the cream over the glasses and keep in the fridge so that the cream will settle.

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