Ryazhenka Panna Cotta with Cherry Kissel

Ryazhenka Panna Cotta with Cherry Kissel

40 min
Medium
1 serv.
316 g / 1 serv.
phosphorus (P) calcium (Ca) Vitamin B12 cobalt (Co) molybdenum (Mo) potassium (K)

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 30 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
266
84 kcal / 100 g
kcal
8.9 g
2.8 g / 100 g
Protein
49.2 g
15.5 g / 100 g
Carbohydrates
4.5 g
1.4 g / 100 g
Fats

FAQ

How to cook Ryazhenka Panna Cotta with Cherry Kissel?
Ryazhenka Panna Cotta with Cherry Kissel. How to cook in 40 min. 266 kcal, P 8 / F 4 / C 49.
How many calories in Ryazhenka Panna Cotta with Cherry Kissel?
266 kcal, protein 8 g, fat 4 g, carbs 49 g per serving.

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