Lemon panna cotta with rhubarb sauce
Composition / ingredients
6
Servings:
Step-by-step cooking
Step 1:
Cream layer.
Step 2:
Pour gelatin with cold water.
Step 3:
Combine cream, milk and sugar in a saucepan. Bring to a boil over low heat.
Step 4:
Boil the cream, stirring constantly. As soon as the cream thickens, remove the saucepan from the heat.
Step 5:
When the mass boils, add lemon zest and juice.
Step 6:
Rub the cream through a sieve.
Step 7:
Squeeze out the gelatin and put it in a hot cream. Stir until the gelatin is completely dissolved.
Step 8:
Spread the lemon cream on the cremans and refrigerate for 2-3 hours.
Step 9:
Sauce.
Step 10:
Peel the rhubarb and cut into small pieces.
Step 11:
Combine rhubarb, sugar, water in a saucepan and simmer until the rhubarb is soft over low heat for about 15 minutes. Cool the finished sauce.
Step 12:
Put the sauce on top of the frozen lemon layer.
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
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Rhubarb - 13 kcal/100g
- Gelatin - 355 kcal/100g
- Water - 0 kcal/100g
