Panna cotta dessert
Composition / ingredients
4
Servings:
Step-by-step cooking
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Step 2:
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Step 7:
Soak gelatin in cold water. When it swells, dissolve in a water bath. Combine cream with milk with 2 tablespoons of sugar, vanilla sugar and lemon zest (lemon will not be used in the recipe anymore), heat the mass over fire to 80 degrees.
Remove the mass from the heat and add the dissolved gelatin, mix.
Pour the creamy mass into molds and put it in the refrigerator for 3 hours or more.
For the sauce, defrost the strawberries, grind with sugar using a blender. The amount of sugar depends on the sweetness of the berries.
Make powder from 1-2 tablespoons of sugar.
Remove the dessert from the molds by turning them onto a plate. Pour over the sauce and garnish with chocolate balls, sprinkle with powdered sugar.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Strawberries - 30 kcal/100g
- Fresh frozen sweet strawberries - 44 kcal/100g
- Milk-nut chocolate - 542 kcal/100g
- Nutty chocolate - 580 kcal/100g
- Porous milk chocolate - 506 kcal/100g
- Creamy chocolate - 560 kcal/100g
- Chocolate - 550 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Gelatin - 355 kcal/100g
- Vanilla sugar - 379 kcal/100g
