Ryazhenka Panna Cotta with Cherry Kissel

Ryazhenka Panna Cotta with Cherry Kissel

40 min
Medium
1 serv.
314 g / 1 serv.

Rating

Average rating:—

Description

Delicate ryazhenka dessert with bright cherry kissel

  1. Soak gelatin in 30 ml of cold water for 10 minutes
  2. Mix ryazhenka with 17 g of sugar, gently heat to 40-50°C without boiling
  3. Add the swollen gelatin to the warm ryazhenka, stir until completely dissolved
  4. Pour the mixture into molds and refrigerate for 2-3 hours until set
  5. For the kissel: pour 50 ml of water over cherries, add 11 g of sugar, bring to a boil and cook for 3 minutes
  6. Dissolve starch in 20 ml of cold water
  7. Pour the starch in a thin stream into the boiling cherry compote, stirring constantly, cook for 1 minute until thickened
  8. Cool the kissel to warm temperature
  9. Pour the cherry kissel over the set panna cotta before serving
257
82 kcal / 100 g
kcal
8.5 g
2.7 g / 100 g
Protein
47.2 g
15.0 g / 100 g
Carbohydrates
4.5 g
1.4 g / 100 g
Fats