Currant Pannacotta
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
3 h. 45 min.
Preparation
Calories:
610
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 610 cal. | (29 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.5 g | (45 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 49.9 μg | (83 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 8 μg | (3 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 165 mg | (174 %) | ||
| Potassium | 463 mg | (12 %) | ||
| Calcium | 275 mg | (28 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 28.6 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 126 mg | |||
| Complete sugar | 34 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 225 grams red Red currant jelly
- 600 milliliters Whipped cream
- 8 sheets gelatin
- Currants (for garnish)
Preparation steps
1.
Soak the gelatin in plenty of cold water. Heat the redcurrant jelly in a small saucepan, add the well-drained gelatin and melt while stirring. Add 200 ml (approximately 3/4 cup) of cream, then beat the rest until very stiff. Once the mixture begins to gel, fold in the whipped cream and pour the mixture into 4-8 ramekins lined with plastic wrap.
2.
Place the molds in the freezer and chill for 2-3 hours. Rinse the currants, the drain well.
3.
Turn out the pannacotta onto dessert plates, remove the plastic wrap and serve garnished with currants.
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