Panna Cotta with Exotic Fruit
(1 vote)
(1 vote)
Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
556
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 556 cal. | (26 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 16 g | (64 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 519 mg | (13 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 34.8 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 32 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 sheets gelatin
- 200 milliliters Whipped cream
- 1 Vanilla bean
- 200 milliliters Coconut milk (unsweetened)
- 2 Tbsps sugar
- 2 Tbsps Coconut syrup
- 200 grams Pineapple (canned or fresh)
- 1 pomegranate
- 200 grams Coconut (fresh)
Preparation steps
1.
Soak the gelatin in cold water. Boil the cream with the slit vanilla bean and scraped seeds, coconut milk, sugar and coconut syrup. Remove from the heat, stir in the drained gelatin and allow to cool, stirring occasionally.
2.
Remove the vanilla bean and pour into 4 glasses. Cover and refrigerate for at least 2 hours to set. Drain the canned pineapple and cut into small pieces. Cut the coconut meat into small slices.
3.
Turn out the solidified panna cotta from the molds onto plates. Serve garnished with pineapple, pomegranate seeds and coconut.
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