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Recipe Category / Sweets / Desserts

Forest fruit panna cotta

  • Gluten Free Diet

    Excludes foods containing gluten, such as wheat, barley, rye and their by-products.

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

Forest fruit panna cotta

Method

For the strawberry sauce

  • Clean the strawberries and cut them into irregular pieces.
  • Add the strawberries into a deep frying pan along with the sugar.
  • Simmer over low heat for 10 minutes, stirring with a wooden spoon until the sugar melts and the strawberries soften.
  • Remove the pan from the heat, add the brandy, the butter, the vanilla extract, and whisk well.
  • Transfer the sauce to a bowl and set it aside until needed.

For the panna cotta

  • Put the gelatin sheets into a bowl with cold water and set it aside until they soften.
  • In a pot add 100 g heavy cream, the milk, the sugar, and the vanilla extract. 
  • Cover the pot with plastic wrap and transfer it over low heat. Once the mixture starts boiling, remove the pot from the heat.
  • Take the gelatin sheets out of the water, drain them very well with your hands, add them to the pot, and whisk well.
  • Add the remaining 250 g heavy cream, whisk well, and pour the mixture into a measuring jug.
  • Cut the fruits in half or into 4 pieces, depending on their size.
  • Fill a 20 cm Bundt pan with half of the cream and half of the fruits, spreading them over the whole surface. 
  • Refrigerate for 20-30 minutes.
  • Remove from the refrigerator, spread the rest of the fruits, the rest of the cream, and refrigerate again for 3-4 hours.
  • Remove the panna cotta from the refrigerator and take it out of the pan. You can do that in 3 different ways: 1) Dip the pan in boiling water for a few seconds. 2) Pass a kitchen torch all around the sides of the pan. 3) Put the pan on the heat for a few seconds and press the sides of the pan with your hands.
  • Serve the panna cotta with the strawberry sauce, extra strawberries and forest fruits.
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Nutritional
Chart

Nutrition information per portion

412
Calories (kcal)
21 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

22.0
Total Fat (g)
31 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

14.0
Saturated Fat (g)
70 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

47.0
Total Carbs (g)
18 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

47.0
Sugars (g)
52 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

4.0
Protein (g)
8 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

4.0
Fibre (g)
16 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

0.05
Sodium (g)
1 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*The nutritional chart and the symbols refer to the basic recipe and not to the serving suggestions.

*To calculate nutritional table data, we use software by Nutritics logo

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