Ingredients
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Cream
Sauce
Method
-
Soaking the gelatine
Soak the gelatine leaves in cold water for 5-10 minutes, until softened.
10 min -
Warming the cream
Warm the cream with the sugar and the scraped vanilla seeds in a saucepan until warm, but do not let it boil.
8 min -
Stirring in the gelatine
Off the heat, stir the squeezed gelatine leaves into the warm cream until fully dissolved.
2 min -
Pouring and chilling
Pour the mixture into small glasses or silicone moulds and refrigerate for at least 4 hours to set.
240 min -
Making the berry sauce
Cook the berries with the icing sugar for a few minutes, then blend or sieve and spoon over the chilled panna cotta.
8 min
| Nutrient | Total (4 servings) | 1 servings |
|---|---|---|
| Energy | 1 370 kcal | 343 kcal |
| Fat | 93 g | 23 g |
| of which saturates | 58 g | 15 g |
| Carbohydrates | 127 g | 32 g |
| Protein | 16 g | 4,1 g |
| Fibre | 14 g | 3,5 g |
An estimate calculated from the raw weight of the ingredients. Calculated with approximate data: vanilla pod. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: milk
For sensitive digestion: cream (lactose) (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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