Panacota from the chef
Composition / ingredients
1
servings:
Cooking method
Warm cream + milk + sugar + vanilla, soak gelatin.
Milk mass + soaked gelatin mix, pour into molds, leave to harden.
Sauce: Sugar + yolks + starch whisk into a fluffy mass + half of cold wine, whisk again. Warm up the second half, yolk mass + beat hot wine and boil until sour cream is thick.
Decorate, as fancy pleases.
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
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Dessert wines - 172 kcal/100g
- Semi-dessert wines - 140 kcal/100g
- Semi-sweet wines - 88 kcal/100g
- Sweet wines - 100 kcal/100g
- Dessert wine - 88 kcal/100g
- Gelatin - 355 kcal/100g
- Vanilla pod - 287 kcal/100g
- Egg yolks - 352 kcal/100g
- Corn starch - 329 kcal/100g
