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Greek Yogurt Panna Cotta With Rose Scented Raspberry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.3265
Energy (kCal)701.431
Carbohydrates (g)119.5923
Total fats (g)17.5591
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Make panna cotta. Pour 1 cup cold milk into a small bowl. Sprinkle gelatin over top. Let soften for 5 minutes, then stir until dissolved. | 2. In a pan, mix remaining milk, sugar and honey. Bring to a simmer over medium-high heat, stirring. Remove from heat, stir in gelatin mixture. Transfer to bowl, whisk in yogurt and vanilla. Divide among 8 ramekins or footed dessert dishes. Cover with plastic wrap, chill until firm, at least 2 hours. | 3. Make rose-scented raspberries: Place half of the raspberries into a glass bowl and crush them with a fork. Gradually stir in the sugar. Gently fold in the remaining raspberries and the rose water, until just combined. Chill the sweetened raspberry mixture until ready to serve. | 4. To serve: spoon the raspberries and sauce over panna cotta and serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    milk 2 cups 297.68 23.3264 15.372 15.9576
    gelatin 2 teaspoons unflavored - - - -
    sugar 1/4 cup 201.495 50.398999999999994 0.0 0.0
    honey 2 tablespoons - - - -
    greek yogurt reduce honey by half 2 cups - - - -
    vanilla 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    raspberry 2 cups 127.92 29.3724 2.952 1.599
    sugar 2 tablespoons powdered 62.24 15.9632 0.0 0.0
    rose water 1 tablespoon 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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